Feta & Lentil Bunless Patties

While the sweet potato is baking, thinly slice the red onion. Finely chop the garlic (or use a garlic press). Thinly slice the tomato. Grate the beetroot (unpeeled). TIP: To prevent stained fingers, pop on some gloves! Drain and rinse the lentils.

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the red onion and cook, stirring, for 3-4 minutes or until soft. Add the beetroot, balsamic vinegar and brown sugar and cook, stirring, for 2-3 minutes, or until caramelised. Reduce the heat to medium and add the water (see ingredients list). Cook, stirring occasionally, for 7-8 minutes, or until reduced. Season to taste with salt and pepper. Reduce the heat to low and cook, stirring occasionally, until ready to serve.

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

When the sweet potatoes have 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Cook the **lentil patties** for **3 minutes** on each side, or until golden. TIP: To help the patties stay together, don't flip too early.