• Tracy Davies

Vegan Lentil & Sweet Potato Burger





These lentil & sweet potato burgers are super easy to make and are made with nothing but wholesome ingredients! They taste amazing and can be paired with any vegan toppings - best of all each burger is packed with iron, protein, omega-3's and fibre!



Ingredients

  • 420 tin cooked lentils, drained & washed

  • 1 cup sweet potatoes, steamed & cooled

  • 1 cup carrots, roughly chopped

  • 1 cup onion, roughly chopped

  • 1/2 cup walnuts

  • 3 cloves garlic, minced

  • 1 cup plain flour

  • 1 cup breadcrumbs, whole grain or gluten-free

  • 2 flax eggs (2 Tablespoons flax meal & 6 Tablespoons water)

  • 2 tablespoons tomato paste

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon thyme

  • 1 tablespoon oregano

  • 1 teaspoon sea salt & pepper

  • 1 Tablespoon Olive oil for cooking

  • Whole grain or whole meal rolls, to serve

  • Vegan sauce & mustard, to serve

  • Lettuce & tomatoe, to serve



Directions

  1. Place the sweet potato, carrots, onion, walnuts, and garlic, into a food processor and blitz until finely chopped and well combined. Remove to a large bowl and set aside.

  2. Place the lentils into the food processor and pulse until they are mashed. Transfer them to the same bowl with the sweet potato mix.

  3. Add the flour, breadcrumbs, flax eggs, tomato paste, vinegar, herbs, salt & pepper to the bowl and mix to combine. Place in the fridge for 20 minutes to firm the mix up.

  4. Remove from the fridge and form into individual patties that are flat with rounded edges.

  5. Heat Olive oil in a large frypan over a medium-heat until hot. Add the burgers and cook on each side for about 6 minutes, or until golden brown on both sides. I

  6. Serve on a roll with sauce, mustard, tomato, lettuce and any other desired toppings. Enjoy!





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