Lentil & Beet Burgers
with Sweet Potato Fries- Eggs
- Gluten
- Wheat
- Soy
- May contain traces of allergens
These lentil and beet burger patties are so visually stunning, it’s not unexpected that they taste so sublime as well. Make sure you allow your patties to form a nice, crispy crust. Along with sweet potato wedges, spinach, and fresh lemon to cut through the earthiness of beets, this colourful plate is sure to impress.
Ingredients
400 g
sweet potato
½
red onion
1 clove
garlic
1 tsp
Dijon mustard
1
beetroot
1 tin
lentils
½ cup
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 bunch
coriander
½ bag
baby spinach leaves
½
lemon
Not included in your delivery
1.5 tbs
olive oil
2
eggs
(Contains: Eggs;)
Utensils
Cooking Steps
Preheat oven to 200°C/180°C fan forced. To prepare the ingredients, cut the sweet potato into wedges (unpeeled). Dice the red onion and peel and crush the garlic. Wash and grate the beetroot (pop some gloves on). Drain and rinse the lentils. Finely chop the coriander, cut the lemon into wedges and wash the baby spinach.
Place the sweet potato wedges onto a lined oven tray, drizzle with a third of the olive oil, season with salt and pepper and cook for 35-40 minutes, or until tender.
Heat half of the remaining olive oil in a large frying pan over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes, or until soft. Add the garlic and continue cooking for a further 2 minutes or until fragrant. Remove the pan from the heat and set aside.
Crack the egg into a large bowl and add the Dijon mustard. Whisk with a fork and then stir through the grated beetroot, lentils, breadcrumbs, coriander and the cooked onion and garlic. Season well with salt and pepper.
Shape the mixture into patties (3 per person) and set aside on a clean plate. Heat the some olive oil in the same medium frying pan over medium high heat. Add the patties to the pan and cook for 4 minutes on each side. Make sure you flip the patties carefully, so that they stay together.
Divide the patties and sweet potato wedges between plates. Place the baby spinach on the side and drizzle with a little olive oil. Squeeze lemon juice on to patties just before eating.
