Beetroot and Lentil Burgers

Prep

  • Slice the sweet potatoes into 2 inch wedges
  • Peel and grate the beetroot
  • Grate the garlic
  • Heat the oven to 180C.

Step 1:

Place the 2 inch sweet potatoes wedges onto a lined tray. Season well and bake in the oven for 30 minutes.

Step 2:

Put the grated beetroot in a sieve and with the back of a spoon squeeze out as much liquid as you can (or squeeze between your hands)

Step 3:

Put the beetroot in a bowl with all of the Merchant Gourmet lentils – mash everything together using the back of a fork.

Add the grated garlic, 1 tsp ground coriander and lemon juice to the bowl mixture. Season well with salt and pepper.

Step 4:

Add 2 tbsp of the polenta to the mixture ( the other 2 tbsp will be used later).

Step 5:

Divide the mixture into 4 and shape into burgers, squeezing them together gently with your hands so that they hold their shape.

Sprinkle the remaining 2 tbsp of polenta onto a board and gently coat each burger

Step 6:

Put the burgers onto the same baking tray as the wedges and bake for the remaining 20 minutes.

Step 7:

Serve the burgers with the potato wedges, pouring the dressing over salad leaves.

Nutrition

88g

Carbs

22g

Protein

2

Servings

15

Prep Time

30

Cook time

Ingredients

2 sweet potatoes

1 raw beetroot

250g Merchant Gourmet lentils

1 garlic clove

1 tsp ground coriander

Salt & pepper

1 lemon

1 tbsp olive oil

4 tbsp polenta

Salad leaves