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Lentil burger, sweet potato wedges & chive sour cream


1h 20 mins

35 mins

45 mins

This isn’t just any nursery meal. It’s the delicious N Family Club lentil burger with sweet potato wedges and chive sour cream. Yum!


2 tbsp vegetable oil

4 onions,finely chopped

6 cloves garlic

5 grated carrots

1kg mushrooms

500g sunflower seeds

1.5 tbsp ground coriander

1 tbsp nutmeg

1 tbsp cumin

2 tsp white pepper

5 zero salt stock cubes

500g white quinoa

2.5kg cooked green lentils

250g gluten free porridge oats

500g vegetable suet

6kg sweet potato peeled

1.2kg sour cream (or Oatly Oatgurt for a dairy free option)

½ bunch chives, finely chopped

Paprika to taste

Garlic powder to taste

1 tbsp dried garlic

Olive oil


Make the lentil mixture. Pour the oil into a large non-stick frying pan and fry the onion gently over a low heat until it is very soft, this may take up to 15 mins. Add the garlic, grated carrot, chopped mushrooms and sunflower seeds. Season pepper then add the other spices.Let it cook down for 5 mins to reduce some of the moisture from the vegetables.
Add the zero salt stock in 200ml water and quinoa. Bring to the boil, cover and cook for 30 mins or until all the liquid has been absorbed and the quinoa is tender. Take the pan off the heat and tip the mixture out onto a large roasting tin so it can cool quickly. Once cold stir in the lentils, oats and vegetable suet.

Shape lentil mixture into patties and lightly fry to give colour. Finish cooking through in the oven.

Cut sweet potatoes into wedges. Coat in olive oil with paprika, powdered garlic and dried parsley. Roast in a hot oven until soft.

Combine sour cream and chives.

Serve burgers, sweet potato and sour cream separately.