
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