sweet potato and lentil burgers
Cuisine: Mediterranean/Israeli
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Ingredients
  • ½ cup dry red lentils
  • 1½ tablespoons olive oil
  • 1 medium white onion, diced
  • 1 small sweet potato (250g), peeled and diced
  • 1 garlic clove, crushed
  • ½ teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • Black pepper
  • 2 tablespoons canned sweet corn
  • 3 tablespoons breadcrumbs
  • Tahini parsley sauce, for serving
Instructions
  1. Preheat oven to 200°C/390°F and line a baking sheet with parchment paper.
  2. Rinse the red lentils in a sieve and put them in a pot with 1 cup water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and let simmer 8 to 10 minutes until cooked through. Drain if any liquid remains and set aside in a big bowl to cool.
  3. In a skillet, heat the olive oil over medium-high heat. Add the onion and the sweet potato and cook for 1 minute. Cover the skillet, reduce heat to low and let simmer for 10 minutes (stirring from time to time) until the sweet potato is cooked through. Add the crushed garlic and cook for 1 more minute. The vegetables should be cooked through and mushy, but don't let them burn or become golden.
  4. Add the sweet potato to the bowl of lentils and mash them together with a fork. Add the cumin, thyme, paprika, salt, corn and breadcrumbs and mix to combine.
  5. Form small patties with your hands and place them side by side on the baking sheet.
  6. Cook for 15 minutes on one side, then flip them and cook them for another 10 minutes until golden.
  7. Serve the warm burgers on a plate drizzled with some tahini parsley sauce.
Recipe by Savormania at http://www.savormania.com/en/sweet-potato-and-lentil-burgers-3/