LENTIL BURGERS WITH LEMON MAYONNAISE

SERVES 4. PREP 30 MINS. COOK 5 MINS

INGREDIENTS

• 1 large (about 120g) beetroot, washed, ends trimmed

• 8 slices (about 250g) wholemeal bread, crusts removed

• 400g canned brown lentils, rinsed, drained

• ¼ cup chopped fresh flat-leaf parsley

• 2 garlic cloves, crushed

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 egg

• 40g (¼ cup) plain flour

• 2 tbs olive oil

• 85g (⅓ cup) good-quality mayonnaise

• 1 tbs fresh lemon juice

• 4 bread rolls, halved horizontally

• 1 avocado, halved, stone removed, peeled, thinly sliced lengthways

• ½ bunch watercress, stems trimmed, washed, dried

METHOD

1 Wearing rubber gloves, peel beetroot, then grate coarsely. Set beetroot aside.

2 Place bread in the bowl of a food processor and process to form coarse crumbs. Add lentils, parsley, garlic, cumin, coriander and egg. Season with salt. Process until smooth. Transfer to a bowl and set aside.

3 Place the flour on a plate. Divide the lentil mixture into 4 even portions. Use lightly floured hands to shape each portion into a round 8cm patty, about 2cm thick. Lightly coat each patty in flour.

4 Heat oil in a large non-stick frying pan over medium-high heat. Cook the patties for 2 minutes each side or until golden. Drain on paper towel.

5 Whisk the mayonnaise and lemon juice in a small bowl until well combined. Taste and season with salt.

6 Top bread roll bases with avocado, beetroot, a lentil patty, watercress and lemon mayonnaise. Serve immediately with bread roll tops.