Prep Time 10 minutes Servings 4 burgers Calories 271 kcal
1 tbsp Oil
1/2 tsp Minced Garlic
1/2 Celery Stalk
1 Medium Carrot
250g (0.55 lb) Sweet Potato, peeled and cut into 1cm cubes
1 tbsp Curry Powder
1 tsp Smoked Paprika
1/2 tsp Cumin
115g (1/2 cup) Dry Green Lentils
(1 1/2 cups) Water
24g 1/4 cup Dried Breadcrumbs
1 tbsp Oil (for frying patties)
Heat oil in a large pan over a medium heat. Add the onion, garlic, celery and carrots then reduce the heat to low and cook for approx. 5 mins (until softened.)
Add the sweet potato, curry powder, smoked paprika & cumin then stir for a further minute.
Add the lentils & water. Bring to the boil, then reduce the heat to low and allow to simmer until cooked, soft and water absorbed (approx. 25 mins)
(OPTIONAL) Blend the mixture at this stage. Add to a food processor until blend until smooth.
Transfer the mixture to a mixing bowl and allow to cool. Add the egg and breadcrumbs then stir until combined.
Divide the mixture to form 4 patties. (You can make smaller ones if preferred).
Heat the oil in a large frying pan over a medium heat. Cook the patties for 4-5 minutes each side or until golden and warmed through. (*SEE NOTE 5 for Oven Cooking)
You can replace the sweet potato with regular potato.
You can sub the green lentils for other varieties. reduce the salt levels.
I tried the recipe with both fresh and dried breadcrumbs. The dried breadcrumbs gave a better result. If you do wish to sub with fresh breadcrumbs you can use the same g weight or replace the 1/4 cup of dried with 1/3 cup of fresh.
If you prefer, you can bake these lentil burgers. The end result is slightly dryer but they are still good.
Nutritional information is a rough GUIDE only, calculated using an online calculator. Results will vary depending on lentil variety, potato variety, cooking method etc.