Spiced Lentil and Sweet Potato Burgers

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:

  1. Rinse lentils according to packaging then set aside
  2. In a saucepan, fry off your spices, garlic (minced) and tomato paste for roughly 1 minute, until fragrant
  3. Add in the lentils, followed by ½ pint of boiling water and leave to simmer, adding the rest of the water as required
  4. Now peel and dice your sweet potato into small cubes 
  5. For speed, I microwave mine in a little water, for 5 minutes until soft but you could always boil them
  6. 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
  7. 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)
  8. Take off the heat, mix in the nutritional yeast, milled oats or flour, and season to taste
  9. Let the mixture cool for 10 minutes while your oven preheats to 180 degrees
  10. Once cool enough to touch, mould into six even patties
  11. Place on a lined baking tray and cook for 30 minutes, flipping the patties over after 15 minutes

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