Wednesday, January 10, 2018. Author Sabrina Neilson and Nicola Hanson
Packed with protein and fiber, these gluten free, vegan lentil burgers make a filling meal and can be prepped in advance. Low in saturated fats and rich in Vitamin A and manganese, the sweet potato in these lentil burgers adds important antioxidant and anti-inflammatory properties, making them ideal for a post-workout meal.
1 cup raw lentils (200g)
1 medium sweet potato (130g)
1 cup spinach (30g)
1 cup white mushrooms (70g)
1 garlic clove
2 tbsp. tahini (30g)
1 tsp (5g) allspice
- Cover the lentils in a few inches of water, bring to the boil and simmer for 20 minutes
- Cube the sweet potato and add to the lentils
- In the last few minutes of the lentils cooking, tear the spinach leaves and in colander place on top of the sweet potato and lentil pan and raise the heat until gently boiling so that the spinach is wilted.
- Remove the spinach, thoroughly drain lentils and sweet potato and return to the pan
- Dice the onion and mushrooms and dice or mince the garlic
- Heat a frying pan on medium heat and add ½ tsp of olive or vegetable oil
- Add onion, garlic and mushrooms and sweat until the onion is softened, remove from the heat
- Add tahini, allspice and the onion, garlic and mushroom mixture to the lentils and sweet potato
- Using a potato masher or blender, mash the ingredients until they are a uniform texture
- Preheat the oven to 350F (175C)
- Divide the mixture into 6 and hand form them into patties, placing on a baking tray.
- Cook in the oven for 15 minutes, until lightly browned on the edges and firm underneath.
Fat: 3g (of which 0.5g is saturated)
Sodium: 0.03 g