Hearty Veggie Burgers

Boil a pot of water with ¼ tsp salt for your potatoes. Cut the potato into roughly 3cm cubes. Peel and dice the onion and the garlic. Grate the cheese.

Boil the potatoes for about 10 mins. Tip: The potatoes are ready when you can easily slip a knife through them. Drain the potatoes and then mash them thoroughly.

Heat 1 tbsp of oil in a pan on medium-low heat. Cook the onions for 5 mins, until translucent. Add the chopped garlic, cumin, paprika and chilli flakes and cook for 2 mins. Tip: Use less chilli if you prefer it less spicy.

In a large mixing bowl add the drained lentils and kidney beans. Add the mashed potato with ½ tsp salt and some pepper. Use a potato masher or fork to combine and lightly mash together. It should not become a paste, but somewhere in between whole and mashed.

Next add in the grated cheese, breadcrumbs, Worcestershire sauce and tomato purée. Now mix in the sautéed onions and garlic. Mix together well until everything is incorporated. Divide the mixture into balls and squeeze it into large burger patties.

After wiping the pan clean add 1 tbsp of olive oil and return to medium heat. Press patties into the pan. Cook on each side for about 7 mins or until a crust has formed. Tip: As this burger mix is soft the crust is necessary to hold the shape of the burger.