BEETROOT AND LENTIL BURGERS

Serves 4: Prep 20 mins, cook 10 mins

2 medium beetroot, peeled and grated 400g (14oz) can lentils, drained and rinsed 200g (7oz) feta, crumbled 2 eggs, lightly beaten 3 spring onions, thinly sliced 1 tbsp chopped mint leaves ½ tsp sumac 2 tbsp olive oil 4 bread rolls, split and lightly toasted 2 tbsp Piri-piri mayonnaise 2 tomatoes, sliced 1 red onion, thinly sliced mixed lettuce leaves

1. Place the grated beetroot on kitchen paper and squeeze out the excess liquid. 2. Pulse the lentils in a food processor until pulpy and add to the beetroot. Stir in the feta, breadcrumbs, eggs,

onion, mint and sumac. Mix well and season to taste. 3. Shape into four burgers and chill for 15 mins. 4. Heat oil in a large frying pan over a medium heat and cook the burgers for 4-5 mins each side until golden. Drain on kitchen paper. 5. Spread mayonnaise on one side of each roll, top with the burgers, tomato, onion and lettuce. Per serving 568 cals, 9g sugar, 26g fat, 9g sat fat Top tip: You could swap out the bread rolls and have some baked sweet potato chips on the side instead.