Beetroot Lentil Burgers & Slaw

• Beetroot(400 g)
• Green Lentils(400 g)
• Onion(1)
• Garlic(2 cloves)
• Oats(100 g)
• Breadcrumbs(60 g)
• Mustard(2 tbsp)
• Cumin(1 tsp)
• Smoked paprika(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Olive oil(3 tbsp)
• Burger Buns(4)
• Cabbage(300 g)
• Carrot(1)
• Vinegar(2 tbsp)
• Maple syrup(1 tbsp)
• Flat Leaf Parsley(15 g)optional

Method

1. 1

   Peel and coarsely grate {Beetroot}. Finely chop {Onion}, mince {Garlic}, shred {Cabbage}, grate {Carrot}, and roughly chop {Fresh parsley}.

   ~15 min

2. 2

   In a large bowl, mash {Lentils} well, leaving some texture. Mix in {Beetroot}, {Onion}, {Garlic}, {Oats}, {Breadcrumbs}, {Mustard}, {Cumin}, {Smoked paprika}, {Salt}, and {Black pepper}. Shape into 4 firm burgers and chill briefly while you make the slaw.

   ~10 min

3. 3

   Toss {Cabbage}, {Carrot}, {Vinegar}, {Maple syrup}, {Mustard}, {Olive oil}, and {Fresh parsley} in a bowl until glossy and lightly softened.

4. 4

   Heat {Olive oil} in a large frying pan over medium heat. Cook the burgers for 5 minutes per side until firm, golden-brown, and heated through. Warm the {Burger Buns} cut-side down in the pan for the last 1–2 minutes.

   ~12 min

5. 5

   Fill each bun with a beetroot lentil burger and a generous pile of slaw. Serve straight away.

   ~3 min