Lentil Burgers with Parsley Mayo

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Lentil Burgers with Parsley Mayo

 

 

300 g (10 1/2 oz) orange sweet potato, peeled, cut in 5 mm (1/4 " )

thick rounds

4 teaspoons olive oil

400 g (14 oz) can lentils, rinsed, well drained

1 egg replaced (binder)(see ( " Egg Subs " )

1/2 cup dry GF breadcrumbs

1/4 teaspoon dried chili flakes, to taste

1/4 cup drained, marinated red pepper strips, finely chopped

4 teaspoons sesame seeds

2 green onions, finely chopped

200 g (7 oz) plain soy yogurt

8 teaspoons vegan mayonnaise

8 teaspoons chopped flat-leaf parsley

4 GF bread rolls

40 g (1 1/2 oz) salad leaves

1 Lebanese (Mediterranean) cucumber

 

 

1. Preheat oven to 200 C (400 F) or 180 C (350 F) for fan forced.

 

2. Line a baking tray with baking paper. Toss sweet potato with half

the oil on tray. Roast for 25 to 30 minutes or until tender.

 

3. Meanwhile, place lentils, egg substitute, crumbs, chilli, pepper

strips, sesame seeds and half the onion in a bowl; mix well. Shape

into 4 thick patties.

 

4. Heat remaining oil in a large non-stick frying pan over moderately

low heat. Cook patties for 4 minutes each side or until golden.

 

5. Whisk together yogurt, mayo, parsley and remaining onion.

 

6. Spread toasted GF rolls with yogurt mixture. Sandwich with leaves,

patties, sweet potato and cucumber.

 

 

 

TIP: Shape patties; chill, covered, until ready to cook.

 

 

 

Serves 4.