Lentil and Beetroot Burgers with Root Vegetable Fries

Ingredients

• 2 x potatoes
• 2 x carrot
• 2 x beetroot
• 4 x frozen bread rolls
• 175 g cooked lentils
• 1 x yellow onion
• 1 clove garlic
• ½ pack fresh coriander
• 2 tsp salt
• 1 pack rocket
• ½ pack sour cream

Method

1. Cut the potatoes, carrots and beets into wedges.
2. Place the vegetables on a baking tray lined with baking paper, sprinkle with salt and bake in the middle of the oven at 225 degrees celsius for about 20 minutes.
3. Insert the frozen bread rolls in the oven when there are eight minutes left for the vegetable fries. Make sure the rolls are heated throughout.
4. Add half of the roasted beets to a food processor along with lentils, garlic, half an onion, coriander and salt.
5. Take half of the bread rolls, tear them apart and add to the food processor. Mix until a smooth dough forms.
6. Shape the beet dough into burger patties and fry them in a frying pan on medium-high heat with some oil or butter.
7. Serve the burgers and use the rolls as buns. Top with rocket, onions, a dollop of sour cream and root vegetable fries.