1 large red sweet potato
1 glug oil + extra for frying
1 small red onion, finely chopped
2 cloves garlic
1 Tbsp (15ml) ground coriander
2 tsp (10ml) ground cumin
½ tsp (3ml) dried chilli flakes
Salt and milled pepper
1 cup (250ml) raw brown lentils, cooked
4 hamburger rolls
A few lettuce leaves, for serving
A few cucumber ribbons, for serving
1 dollop beetroot hummus
Boil sweet potato in water for about 20 minutes or until tender.
Scoop out flesh and set aside.
Heat oil in a pan and fry onion, garlic and spices for about 5 minutes or until onion is soft.
Place sweet potato and lentils in a blender and season well.
Gently pulse until mixture comes together (take care not to overprocess as it should be chunky.)
Shape into patties and chill for at least 10 minutes.
Heat oil in a pan and fry patties over a medium heat for 3 minutes per side or until cooked through.
Arrange patties on burger buns, top with lettuce leaves, cucumber ribbons and beetroot hummus.