Curried Lentil Burgers

Ingredients

1. Preheat the oven to 220 C (428 F).
2. Wash the potatoes, cut in half lengthways and cut each half into 3-4 wedges.
3. Peel/dice the carrot into ½ cm pieces.
4. Peel/finely chop the onion.
5. Drain/rinse the lentils in a sieve. Transfer to a bowl and mash with the back of a fork.
6. Chop the coriander.

1. Place the potatoes into a bowl with ½ a tbsp of olive oil and a pinch of salt. Mix to coat and layer into a baking tray and cook near the top of the oven for about 15-20 minutes until tender and crispy around the edges.
2. In a skillet, heat ½ a tbsp of olive oil over medium heat. Add the onion, carrot and cook for a few minutes before adding the curry paste and continue to cook for 30 seconds. Remove from heat.
3. Add the onion/carrot mixture to the lentils with the breadcrumbs, chopped coriander and a large pinch of salt and pepper. Mix to combine and form into a patty. Set aside in the fridge for 10 minutes.
4. Heat a frying over medium-high heat, slice the burger bun in half and toast in the pan for a few minutes on each side until lightly toasted. Transfer to a plate.
5. Add ½ a tbsp of olive oil in the same pan. Add the lentil patty and cook for a couple of minutes on each side until warmed through with a golden crust.
6. Place the lentil burger onto the bottom of the burger bun and top with the rocket before adding the top of the burger bun.
7. Serve with the potato wedges on the side.