Recipes
I was looking for new dinner ideas and bought some red split lentils to try. I had no idea what to do with them, but had heard of lentil burgers (although I had never tried one), so figured that was a good place to start.

Recipes Part 3: Spicy Lentil Burgers with Sweet Potato Wedges

01/06/2014
I was looking for new dinner ideas and bought some red split lentils to try. I had no idea what to do with them, but had heard of lentil burgers (although I had never tried one), so figured that was a good place to start. I decided if they went wrong, I would still have a plate of sweet potato wedges! Fortunately, the burgers turned out very tasty, and the best bit is they are so healthy, so here is my recipe...


Indredients:
(Serves 2)
  • 80g dried, split red lentils

  • 20g olive oil

  • 1tbsp Paprika

  • 1 garlic clove

  • 600g sweet potato

  • 5 spring onions

  • 1 red chilli

  • Mixture of fresh veg, such as baby corns, sugar snap peas, brocolli, etc or frozen peas

  • Plain flour for dusting hands before shaping the burgers

  • Salt and pepper



Method:
Thoroughly rinse the red lentils and put in a pan with 5 parts water to 1 part lentils. Cover and bring to the boil for 10 minutes. Reduce the heat and simmer for a further 30 minutes (per packet instructions).

In the meantime, pre-heat the oven to 200 degrees centigrade and peel the sweet potatoes. Chop about 1/3rd of the sweet potatoes into small rounds and the rest into wedges. Place all the sweet potato in a roasting dish, sprinkle with the paprika and toss in the olive oil before placing in the oven to roast.

Peel the skin from the garlic clove and drop it into the water with the lentils for the final 10-15 minutes of cooking time.

Put the spring onion, veg (cook the frozen peas according to the packet instructions first, if using) and red chilli into a food processor until chopped into small pieces.

Drain and rinse the lentils thoroughly, retaining the garlic clove.

The smaller rounds of sweet potato should now be soft. Remove from the roasting dish and put in the processor, together with the lentils and garlic clove, veg and chilli and blend until a smooth paste forms. The larger sweet potato wedges should go back in the oven for another 20 minutes, or until soft on the inside and crispy and caramelised on the outside.

Put a drizzle of olive oil in a frying pan and put over a medium to high heat. Using floured hands, form the paste in the processor (it should have the texture of pate) into small burgers and drop them carefully into the hot oil in the frying pan.

Fry the lentil burgers for about 5-7 minutes on each side, until browned and slightly crisp on the outside. If the sweet potato wedges are not ready yet, you can keep the burgers warm in the frying pan and turn the wedges up to 220 degrees centigrade for 5-10 minutes to finish them off.

Serve the lentil burgers with the sweet potato wedges. They would go particularly nicely served with hummus.

Serves 2. Approximately 570 calories, 16g protein, 93g carbohydrate, 12g fat per serving.