Name: Veggie burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 350 g butternut cubed; 350 g sweet potatoes cubed; 150 g lentils cooked; 2 ml cinnamon ground; 2 ml nutmeg ground; 30 ml olive oil extra virgin; salt and freshly ground black pepper; 1/2 cup almonds ground; 1 lettuce whole ice berg

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Ingredients (9)

350 g	butternut — cubed
350 g	sweet potatoes — cubed
150 g	lentils — cooked
2 ml	cinnamon — ground
2 ml	nutmeg — ground
30 ml	olive oil — extra virgin
	salt and freshly ground black pepper
1/2 cup	almonds — ground
1	lettuce — whole ice berg

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Method:

Preheat the oven to 180 °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 minutes, 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 minute 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.

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 combination 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).

Reprinted with permission of Vanessa Marx for ADSA.