What’s better than burgers? Yes, healthy burgers! There’s quite a lot of messing about with these burgers but the results are worth it. They’re also great cold for lunch or as a snack the next day.
Sweet potato burgers with lentils and spinach (makes 8 burgers)
(recipe adapted from Veggie Burgers Every Which Way)
175g green lentils
1 big bunch of spinach
225g sweet potato, peeled and chopped into 2.5cm pieces
4 tbsp olive oil
1 medium onion, diced
1½ tsp garam masala
1½ tsp curry powder
Pinch of cayenne pepper
3 garlic cloves, crushed
2 eggs, beaten
3 tbsp chopped fresh coriander
½ tsp salt
40g toasted breadcrumbs
25g plain flour
- Pre-heat the oven to 190C/375F/gas 5.
- Boil the lentils in 750ml water. Cover, reduce the heat and simmer for 30 minutes, until tender. Drain and transfer lentils to a large mixing bowl and mash with a potato masher.
- Meanwhile, place the spinach in a saucepan and sprinkle over a little water and heat until wilted.
- Steam the sweet potato for 8 to 10 minutes until tender. Add the potato to the lentils and mash thoroughly.
- In a frying pan, heat 2 tbsp of the oil. Add the onion, garam masala, curry powder and cayenne and cook until the onion is translucent. Add the spinach and garlic. Cook for about 2 minutes, tossing to combine.
- Mix the spinach-onion mixture into the lentil mixture. Stir in the eggs, coriander and salt. Fold in the breadcrumbs and flour. Adjust seasonings. Shape into 8 burgers.
- In an ovenproof frying pan, heat the remaining 2 tbsp oil. When hot, add the burgers and cook until browned on each side, 6 to 10 minutes total. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.
Buy Veggie Burgers Every Which Way by Lukas Volger at Amazon.
