These are a great one to make ahead of time, as they keep well in the fridge and can easily be reheated in a pan or under the grill. They tick lots of nutritional boxes and pack a good punch of flavour, thanks to all the spices – they’re also vegan friendly.
I like to eat mine either in a burger bun, topped with some smashed avocado, maybe some hummus and halloumi too if i’m feeling adventurous, or simple on a bed of salad with a poached egg on top.
Makes 6 burgers
Ingredients:
100g red lentils
200g sweet potato
2 tsp mild curry powder
1 tsp smoked paprika
1 garlic clove
½ tsp turmeric
½ tsp cumin
1 tsp tomato paste
2 tbsp nutritional yeast
25g milled oats / oat flour (normal oats would work well)
Handful of chopped kale
Salt and pepper
¾ pint of water
Method:
- Rinse lentils according to packaging then set aside
- In a saucepan, fry off your spices, garlic (minced) and tomato paste for roughly 1 minute, until fragrant
- Add in the lentils, followed by ½ pint of boiling water and leave to simmer, adding the rest of the water as required
- Now peel and dice your sweet potato into small cubes
- For speed, I microwave mine in a little water, for 5 minutes until soft but you could always boil them
- Once the lentils have almost absorbed all the liquid, add in your handful of chopped kale, removing any tough stalks and cook for another two minutes
- Add your sweet potato to the lentil mixture and stir to combine (the sweet potato will be soft, it’s ok if it mashes slightly)
- Take off the heat, mix in the nutritional yeast, milled oats or flour, and season to taste
- Let the mixture cool for 10 minutes while your oven preheats to 180 degrees
- Once cool enough to touch, mould into six even patties
- Place on a lined baking tray and cook for 30 minutes, flipping the patties over after 15 minutes
Fuel your body happy 