Lentil and mushroom burgers with roast potatoes

Ingredients

For 1 serving

• Cooked lentils130 g
• Cremini mushrooms100 g
• Rolled oats25 g
• Potatoes180 g
• Onion30 g
• Rosemary2 g
• Extra virgin olive oil1 tablespoon
• Paprika1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: September – November

Method

1. Heat the oven to 200 °C, fan, and line a tray with baking paper. Scrub the potatoes well (you can leave the skin on) and cut them into wedges.
2. Toss the potatoes with half the oil, the rosemary needles and salt, spread them on the tray without overlapping and roast at 200 °C for 35 minutes, turning halfway, until golden and crisp.
3. Meanwhile finely chop the onion and chestnut mushrooms. Cook them in a dry non-stick pan over medium-high heat for 6 minutes, stirring, until the mushrooms have given off all their water and the pan is dry: if they stay wet, the burgers will fall apart.
4. In a food processor pulse the drained cooked lentils with the mushrooms and onion, oats, paprika, salt and pepper until compact but not smooth. Shape two burgers about 2 cm thick with wet hands.
5. In the last few minutes of the potatoes, heat the remaining oil in the same pan over medium heat and cook the burgers for 4 minutes per side, until they have a dark crust.
6. Serve the burgers with the roast potatoes.