I HAVE a killer recipe for Jewish Telegraph readers.
January is #meatlesseveryday for many people — me included, although there’s a bit of flexitarianism in there too.
It wasn’t hard to create something that was truly delicious, but with SIMPLE as the key ingredient.
These burgers are extremely healthy, hearty and ready to bake in less than 10 minutes.
Serve, as I did, in a gluten free bun with tahini, lettuce, tomato and red onion relish.
I also ate a few as I was testing with no accompaniments and they were equally as delicious!
* Emma Spitzer is a MasterChef 2015 finalist and is author of Fress: Bold, Fresh Flavours from a Jewish Kitchen.
- medium sweet potato
- packet Puy lentils
- tsp ground cumin
- tsp ground coriander
- ˝ tsp chilli flakes
- heaped tsp of marmite
- ˝ cup of breadcrumbs
- Handful of fresh coriander leaves
- Salt and pepper
Wrap the sweet potato in foil, bake in the oven on 160C for one hour and remove skin. Allow to cool. Add the sweet potato to a large bowl and mash with a fork. Add all the remaining ingredients and mash together with your hands.
Divide mix into four patties and mould into a 3.5 inch ring (not essential but gives a nice shape).
Add a little olive oil to the top of each burger and bake in a 200C fan oven for 30 minutes, turning the burgers over halfway through.
Makes four burgers.
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