Curried Lentil Burgers

Roast the potatoes: Wash and dry all produce. Cut the potatoes into 1/2-inch wedges. Toss the potatoes with a drizzle of oil on a baking sheet. Season with salt and pepper. Roast in the centre of the oven, flipping halfway through cooking, until golden-brown, 25-28 min.

Prep: Meanwhile, roughly chop the cilantro. Drain and rinse the lentils. In a medium bowl, using a fork, coarsely mash the lentils. Peel the cucumber into ribbons using a vegetable peeler, rotating every 3 peels. Discard the seedy core. Place the ribbons in a strainer set over a bowl. Toss the ribbons with a pinch of salt (this will help bring out the water in the cucumber.) Set aside.

Cook the veggies: Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the onion, carrot and spice blend. Cook, stirring, until the veggies softened and golden-brown, 8-10 min.

Make and cook the burgers: In a large bowl, stir the flaxmeal with 3 tbsp water until combined (mixture will look gloopy!) Add the carrot mixture, panko and lentils. Season with salt and pepper. Form the mixture into four 4-inch wide burger patties. Heat the same pan over medium-high heat. Add a drizzle of oil, then the burgers. Cook until golden-brown, 3-4 min per side.

Meanwhile, press the excess liquid out of the cucumber (in the sieve) with the bottom of a spoon. In a medium bowl, stir the cucumber with 2 tbsp yogurt. Season with salt and pepper. Split the buns and place in the oven to toast until just golden, 3-4 min.