Beetroot and Lentil Burgers
- Slice the sweet potatoes into 2 inch wedges
- Peel and grate the beetroot
- Grate the garlic
- Heat the oven to 180C.
Place the 2 inch sweet potatoes wedges onto a lined tray. Season well and bake in the oven for 30 minutes.
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)
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.
Add 2 tbsp of the polenta to the mixture ( the other 2 tbsp will be used later).
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
Put the burgers onto the same baking tray as the wedges and bake for the remaining 20 minutes.
Serve the burgers with the potato wedges, pouring the dressing over salad leaves.
2 sweet potatoes
1 raw beetroot
250g Merchant Gourmet lentils
1 garlic clove
1 tsp ground coriander
Salt & pepper
1 tbsp olive oil
4 tbsp polenta