Feta-Lentil Bunless Patties, Beef & Beetroot Relish

• While kūmara fries are baking, thinly slice onion 
(see ingredients).
• Finely chop garlic. 
• Thinly slice tomato. 
• Grate beetroot. 
• Drain and rinse lentils. 

TIP: To prevent stained fingers, pop on some gloves!

• In a medium saucepan, heat a drizzle of olive oil 
over a medium-high heat. Cook onion, stirring 
regularly until softened, 5-6 minutes. 
• Cook beetroot until just softened, 2-3 minutes.
• Add the balsamic vinegar, brown sugar and 
water and cook, stirring occasionally, until 
reduced, 5-6 minutes. 
• Season to taste with salt and pepper.   

• While relish is cooking, place lentils in a medium 
bowl and mash using a potato masher or fork.
• Add garlic, chermoula spice blend, fine 
breadcrumbs, the egg, salt and crumble in  
cow’s milk feta (see ingredients). Stir until  
well combined.
• Using damp hands, shape mixture into patties 
(you should get 2 patties per person).
• Transfer to a plate and refrigerate until ready  
to cook.

• When the fries have 10 minutes remaining, season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook lentil patties until golden, 3 minutes each side. 

TIP: To help the patties stay together, don’t flip  
too early.