Vegan Veggie Burgers 12/15/14
This tasty butternut, sweet potato and lentil burger recipe is super healthy – especially with a lettuce wrap!
- 350g butternut cubes
- 350g sweet potato cubes
- 150g lentils, cooked
- 2ml ground cinnamon
- 2ml ground nutmeg
- 30ml extra
- Virgin olive oil
- Salt and ground black pepper
- 1/2 cup ground almonds
- 1 whole iceberg lettuce
Preheat the oven to 180 deg C. Add butternut, sweet potato and olive oil in a roasting tray. Sprinkle the cinnamon, nutmeg salt and pepper over the veg. Roast the vegetables in the oven for around 30 min, until soft. Leave the butternut and sweet potato to cool. Add lentils, roast veg and half the almonds to a mixing bowl. Mash the mixture together until evenly combined. Taste and add more seasoning if necessary. Split the mixture into 6 evenly sized balls. Shape into burger patties and coat in the remaining almonds. Drizzle oil into a large non-stick frying pan on medium heat. Fry the patties for 1 min on each side until golden brown. Put your burger patty on the middle of a whole ice berg leaf. Wrap your burger up in the lettuce leaf and serve.
TIP: Add favourite burger toppings like guacamole, salsa and fresh sprouts.
WE LOVE this veggie burger as the lettuce is a perfect low-kilojoule ‘roll’!
What the dietitian says: Sweet potato is a lower GI-alternative with a high soluble fibre and vitamin A content. Lentils and chickpeas are a good combo of protein, carbs, fibre, minerals, folate and vitamin B to help carry oxygen around the body. Legumes’ low glycaemic index keeps you full for longer! Avo is low in sugar and high in healthy mono-unsaturated fat. A power house of vitamins and minerals like folate, potassium and lutein (good for eyesight).
This veggie burger recipe forms part of the NutritionConfidence series of recipes provided by ADSA (The Association for Dietetics in South Africa) and award-winning chef, Vanessa Marx (from Dear Me).