Feta & Lentil Bunless Burgers

• While kūmara fries are baking, thinly slice onion. 
Finely chop garlic. Thinly slice tomato. Grate 
beetroot (unpeeled). 
• 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, 
for 3-4 minutes or until soft.
• Add beetroot, the balsamic vinegar and brown 
sugar and cook, stirring, until caramelised,
2-3 minutes.
• Reduce heat to medium and add the water. 
Cook, stirring occasionally, for 7-8 minutes, until 
reduced. Season to taste with salt and pepper.
• Reduce heat to low and cook, stirring 
occasionally, until ready to serve. 

• While the 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 
feta (see ingredients). 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 fries have 10 minutes cook time 
remaining, heat a medium frying pan over a 
medium-high heat with drizzle of olive oil. 
Cook lentil patties until golden, 3 minutes on 
each side. 
TIP: To help the patties stay together, don't flip 
too early