Spicy Sweet Potato Lentil Burgers with Parmigiana Topping

After going out to a restaurant and ordering the “Sweet Potato and Lentil Parmigiana”, I knew that I had to find a recipe.  The recipe I found was spicy but delicious.  It also added spinach which turned out to be great.

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The original recipe can be found here: http://ontapfortoday.com/2013/03/19/today-spicy-sweet-potato-lentil-burgers-a-guest-post-from-alex-eats-green/


1 cup dry lentils
3-4 cloves garlic, minced
1/2 tsp. salt
1 tsp. chilli powder
1-2 tsp. ground cumin
1/2 tsp. coriander
1/2 tsp. black pepper
1/4 tsp. cayenne pepper and mixed Italian herbs (each)*
4-5 small organic sweet potatoes, baked, peeled, mashed
1-2 cups fresh spinach
1 cup bread crumbs
2 tsp. olive oil

** METHOD **

  1. Combine lentils in large soup pot. Add enough water to cover about 3 inches above lentils. Boil until lentils are very tender, about 45 mins – 1 hour. Drain water from lentils. Transfer lentils to a large bowl and cool.
  2. Add the seasonings to the lentils. Stir with lentils until well blended. Cover lentils and set aside.
  3. Slice sweet potatoes in half, and bake at 375 degrees. Cool, peel, and coarsely mash. Add mashed potato lentil mixture and mix well.
  4. Chop spinach then add to mixture. Add 1/2 cup breadcrumbs to mixture (more if you still feel that the consistency is too sticky)
  5. Using a spoon or both hands, form mixture into balls and then flatten. Press breadcrumbs lightly onto patties. Cover and refrigerate 30-60 minutes. Don’t skip this step!
  6. After chilling, freeze any burgers that you want to save for later.
  7. To cook burgers, heat in non-stick pan with small amount of olive oil for about 5 minutes.

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For the parmigiana topping I went to http://www.exclusivelyfood.com.au/2006/07/chicken-parmigiana-recipe.html.  It was divine.  I will definitely be using this recipe again.


Tomato Sauce
Makes about 1 1/3 cups.
20ml (1 tablespoon) oil
1/2 medium onion, peeled and finely chopped
2 large garlic cloves, peeled and crushed
400g can crushed/diced tomatoes
1/2 teaspoon dried basil
1 1/2 teaspoons brown sugar, firmly packed
Salt and pepper

Cheese Topping
140g (1 1/3 cups, firmly packed) grated mozzarella cheese
40g (1/2 cup, lightly packed) grated tasty cheddar cheese
22g (1/4 cup) grated parmesan cheese

** METHOD **

  1. Heat oil in a heavy-based medium saucepan over medium heat.
  2. Add onion and garlic and cook, stirring occasionally, for about 5 minutes, until onion has softened but not browned.
  3. Add tomatoes, basil and brown sugar, increase heat and bring to the boil. Once boiling, reduce heat and simmer for about 35-40 minutes, stirring occasionally, until sauce has reached the desired consistency. Add salt and pepper to taste.
  4. Set aside for 10 minutes, and then puree sauce in a blender or food processor.

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