SERVES
3-4
DIFFICULTY
MEDIUM
PREP/COOK TIME
45mins
INGREDIENTS |
|---|
| 1 cup cooked red lentils |
| 1 cup cooked quinoa |
| 1 cup roasted sweet potato flesh |
| 2 tablespoon ground flax seeds |
| 2 teaspoon curry powder |
| 2 cloves garlic |
| ¼ tsp. salt |
| (Optional) 2 tablespoons coriander, chopped |
DIRECTIONS |
|---|
| STEP 1. Preheat oven to 180 degrees. |
| STEP 2. In a large bowl, combine the lentils, quinoa and sweet potato flesh. Mash sweet potato and combine all ingredients. |
| STEP 3. Add ground flax, curry powder, garlic and salt. Stir to combine thoroughly. |
| STEP 4. Optional – Chop coriander and add to mixture. Stir and let sit 5 minutes. |
| STEP 5. Add baking paper or foil to a baking tray. Use coconut oil to slightly grease pan if necessary. |
| STEP 6. Divide the mixture into 8-9 equal parts. Form burger sized patties with lightly wet hands. |
| STEP 7. Place burgers on prepared tray. |
| STEP 8. Bake for 20 minutes. |
| STEP 9. Pull out of the oven and CAREFULLY flip the burgers over. These will still be quite fragile so be careful! |
| STEP 10. Bake for another 5-10 minutes until burgers are crispy. |
| STEP 11. Take out of oven and allow to cool on a cooling rack for a few minutes before eating. If you are storing these for later, allow to cool to room temperature before placing in an airtight container for up to a week. |
TIP!
This recipe requires pre-cooked sweet potato. If you have any left over cooked veggies from another meal, why not mash them in instead. Transforming this recipe into a bubble and squeak style patty!
