Prep 10mins + 30mins to chill Cook 6mins makes 4

220 Triathlon Magazine - - Training -


• 1 large sweet potato, diced • 1 small onion, finely chopped • 1 clove gar­lic, crushed • 1 tsp gin­ger, grated • ½ tbsp sun­flower oil • 1 can brown lentils, drained • 1 cour­gette, very finely grated • 1 tsp ground co­rian­der • 1 tsp ground cumin • Juice of 1 lime • 1 tbsp fresh pars­ley or mint leaves, finely chopped • 1 tbsp bread­crumbs or 1 tbsp flour • 4 rolls, salad and rel­ish/ketchup


1 Add the sweet potato to a pan of salted boil­ing wa­ter and sim­mer for 10-15mins un­til ten­der. 2 Mean­while, gen­tly sauté the onion in the oil un­til soft. Add the gar­lic, gin­ger, co­rian­der and cumin and mix for ap­prox. 30secs.

3 Trans­fer the sweet potato to a bowl. Add the onion mix plus the rest of the burger in­gre­di­ents and mash roughly with a fork. Shape into four equal-sized pat­ties. Chill in the fridge for 30mins. 4 Grid­dle the burg­ers for ap­prox. 3mins each side, turn­ing just once. As­sem­ble the burg­ers as de­sired.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.