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Recipes | October 11, 2016 | By



  • 350 g butternut cubes
  • 350 g sweet potato cubes
  • 150 g lentils (cooked)
  • 2 ml ground cinnamon
  • 2 ml ground nutmeg
  • 30 ml extra virgin olive oil
  • Salt & ground black pepper
  • 1/2 cup ground almonds
  • 1 whole ice berg lettuce


  • Preheat the oven to 180°C.
  • Add butternut, sweet potato and oil in a roasting tray. Sprinkle cinnamon, nutmeg, salt and pepper.
  • Roast in the oven for 30 minutes, until soft. Leave butternut and sweet potato to cool.
  • Mix lentils, veg and half the almonds in a bowl. Mash the mixture together until even. Taste and add more seasoning if necessary.
  • Split the mixture into 6 evenly sized balls. Shape into burger patties and coat in the remaining almonds.
  • Drizzle oil into a non-stick frying pan on medium heat. Fry the patties for 1 minute on each side until golden brown.
  • Put your burger patty on the middle of a whole ice berg leaf. Wrap your burger up in a lettuce leaf and serve.
  • Add favourite burger toppings like guacamole, salsa and fresh sprouts.


Recipe and photo credit: Vanessa Marx for the Association for Dietetics in South Africa