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Image for Recipe - Jersey Royal, Lentil and Feta Burgers

Jersey Royal, Lentil and Feta Burgers

Image for Recipe - Jersey Royal, Lentil and Feta Burgers
  • Time preparation 20 minutes, plus chilling
  • cook time 20-25 minutes
  • Serve Serves 4

  • 500g Jersey Royal Potatoes, scrubbed and halved if large
  • 3 tbsp rapeseed oil
  • 6 spring onions
  • 2 garlic cloves, crushed
  • 150g tinned green lentils, drained
  • 200g feta cheese, crumbled
  • 50g sun-dried tomatoes, in oil drained and chopped
  • 20g parsley, chopped
  • 1 tsp dried oregano
  • 3 tbsp polenta
  • For the slaw:
  • 150g young kale, stems removed and leaves shredded
  • 1 small carrot, grated

Bring a pan of water to the boil, add the Jersey Royals and simmer for 15 mins until tender. Drain and roughly crush with the back of a spoon.

Head 2 tsp of rapeseed oil in a frying pan, add the spring onions and garlic, and cook for 3-4 mins until softened. Stir in the potato mixture and set aside to cool.

Once cool enough to handle, add the lentils, feta, tomatoes, parsley, oregano and some black pepper.

With wet hands, shape the mixture into 4 burgers. Put the polenta on a plate and coat the burgers all over.

To make the slaw, combine all the ingredients in a bowl and mix well. Chill until required.

Heat the remaining oil in the frying pan. Cook the burgers for 6-8 minutes until golden on the outside and hot in the middle.

Split the burger buns, fill with the beetroot slices, some avocado, a burger each, and serve with the slaw.

Ingredients

  • 500g Jersey Royal Potatoes, scrubbed and halved if large
  • 3 tbsp rapeseed oil
  • 6 spring onions
  • 2 garlic cloves, crushed
  • 150g tinned green lentils, drained
  • 200g feta cheese, crumbled
  • 50g sun-dried tomatoes, in oil drained and chopped
  • 20g parsley, chopped
  • 1 tsp dried oregano
  • 3 tbsp polenta
  • For the slaw:
  • 150g young kale, stems removed and leaves shredded
  • 1 small carrot, grated

Method

Bring a pan of water to the boil, add the Jersey Royals and simmer for 15 mins until tender. Drain and roughly crush with the back of a spoon.

Head 2 tsp of rapeseed oil in a frying pan, add the spring onions and garlic, and cook for 3-4 mins until softened. Stir in the potato mixture and set aside to cool.

Once cool enough to handle, add the lentils, feta, tomatoes, parsley, oregano and some black pepper.

With wet hands, shape the mixture into 4 burgers. Put the polenta on a plate and coat the burgers all over.

To make the slaw, combine all the ingredients in a bowl and mix well. Chill until required.

Heat the remaining oil in the frying pan. Cook the burgers for 6-8 minutes until golden on the outside and hot in the middle.

Split the burger buns, fill with the beetroot slices, some avocado, a burger each, and serve with the slaw.

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