SWEET POTATO

SWEET POTATO, QUINOA, SPINACH AND RED LENTIL BURGERS WITH TAHINI-MINT YOGHURT

Mention burgers and barbecues, and suddenly vegetables seem to get sidelined. These burgers are anything but ‘mock meat’. The sweet potatoes and slight crunch of lentils and quinoa give a heftier, satisfying texture to the burgers. If you prefer crispy-crusted burgers, lightly toss the patties in cornmeal (polenta) before cooking.

PREPARATION TIME: 20 minutes | COOKING TIME: 45 minutes | MAKES: 12

¹ /₃ cup (60 g/2 oz) quinoa, rinsed

¹ /₃ cup (70 g/2½ oz) red lentils, rinsed

1 ² /₃ cups (420 ml/14½ fl oz) water

2 medium orange-fleshed sweet potatoes, cooked and mashed

3 cups (150 g/5½ oz) tightly packed chopped spinach

3 tablespoons chopped mint

2 tablespoons chopped chives

1 teaspoon ground cumin

sea salt flakes and freshly ground pepper

TAHINI-MINT YOGHURT

² /₃ cup (170 g/6 oz) natural yoghurt

1 tablespoon tahini

½ teaspoon ground cumin

2 tablespoons chopped mint

2 tablespoons lemon juice

Preheat the oven to 200°C/400°F (fan 180°C/350°F). Line a baking tray with baking paper.

Put the quinoa, lentils and water and in a pan and bring to the boil over high heat. Reduce the heat to medium–low and simmer, covered, for about 12 minutes or until the quinoa and lentils are just tender. Drain well.

Put the sweet potato in a bowl with the spinach, quinoa, lentils, mint, chives and cumin. Season with salt and pepper to taste, and mix well. Scoop out about ¹ /₃ cup of the mixture and, with wet hands, form into a ball. Repeat with the remaining mixture. Place on the baking tray and flatten slightly into patties. If you have time (and to prevent the patties from breaking up), refrigerate, uncovered, for about 1 hour before cooking.

Bake for 30 minutes, or until the patties are crisp and golden.

In a bowl, combine the yoghurt, tahini, cumin, mint and lemon juice, and spoon over the patties to serve.