300g sweet potato (peeled)
100g red lentil
salt & pepper
1 lemon (juice & zest)
small bunch coriander (chopped)
1 tsp chilli flake
2 cloves garlic (crushed)
300g turkey mince
1 medium courgette (small dice)
300g tenderstem broccoli
1 tsp butter
1 small red onion (diced)
Start by preparing the sweet potato & red lentil puree, put a pot of water on to boil, peel the sweet potato and place in the boiling salted water. Cook the potatoes for 15-20 mins (or until soft). Just before you take off the heat to strain add the red lentils to cook with potatoes for a further 5 mins (until they are cooked and water is absorbed).
While the potatoes are cooking prepare your turkey burgers, pre heat the oven to 190 deg and line an oven proof dish with tin foil. In a large mixing bowl add the turkey mince, onion, coriander, chilli, courgette, lemon juice & zest, seasoning, breadcrumb and 1 ½ garlic and give it a good mix with your hands making sure ingredients are distributed evenly throughout the burger. With your hands make 4 patties from the mix, place on the baking tray and drizzle with a little olive oil & season again. Place in the oven and cook for 10-12 mins depending on the size of the patties.
For the tenderstem blanch in boiling salted water for 2 mins and refresh in cold, then in a small frying pan place the butter at a medium heat until the butter is dissolved then add the onion and cook then finally reheat the tenderstem in the garlic butter. Serve & enjoy.