Plant Power! Towards a healthier and more sustainable diet.

As I have been experimenting with more plant-based meals, I have started compiling my Plant Power collection of recipes to make healthier budget meals, which are also more sustainable.

These red lentil and sweet potato burgers are delicious, You can serve them with grilled polenta and roasted vegetables or with brie and pomegranate. Alternatively serve them with plenty of delicious vegetables, homemade chips and salad: a real treat!

They can be prepared a day ahead and cooked just before serving. They also freeze well so any extras can be stored and used when needed.

For the red lentil and sweet potato burger
1 medium sweet potato, roasted
1 cup red lentils, cooked and well-drained
150g hard tofu, crumbled
1 tablespoon flaxseed
Chopped fresh herbs such as coriander, chives or parsley or a combination
1 egg
Salt and pepper to taste

Place the sweet potato in a large bowl and lightly crush. Add the rest of the ingredients and mix well. Divide the mixture into six portions and shape.
Place on a lightly greased baking tray, spray or brush the burgers with oil and cook in a preheated oven to 180C for about 15-20 minutes depending on the size of your burgers.
They should be firm to the touch and lightly brown.

The tofu can be substituted with crumbled halloumi and for a crunchier texture use half puy lentils and half of red.