STEP 2. In a large bowl, combine the lentils, quinoa and sweet potato flesh.
Mash sweet potato and combine all ingredients.
STEP 3. Add ground flax, curry powder, garlic and salt. Stir to combine thoroughly.
STEP 4. Optional – Chop coriander and add to mixture. Stir and let sit 5 minutes.
STEP 5. Add baking paper or foil to a baking tray. Use coconut oil to slightly grease pan if necessary.
STEP 6. Divide the mixture into 8-9 equal parts. Form burger sized patties with lightly wet hands.
STEP 7. Place burgers on prepared tray.
STEP 8. Bake for 20 minutes.
STEP 9. Pull out of the oven and CAREFULLY flip the burgers over. These will still be quite fragile so be careful!
STEP 10. Bake for another 5-10 minutes until burgers are crispy.
STEP 11. Take out of oven and allow to cool on a cooling rack for a few minutes before eating. If you are storing these for later, allow to cool to room temperature before placing in an airtight container for up to a week.
This recipe requires pre-cooked sweet potato. If you have any left over cooked veggies from another meal, why not mash them in instead. Transforming this recipe into a bubble and squeak style patty!