carrot and feta burgers

Serves: 4

Ingredients:
2 red onions, 1 sliced, 1 chopped
1 lemon, juiced
1 teaspoon olive oil
390g tin lentils, drained
2 teaspoons ground cumin
200g carrots, coarsely grated
75g wholemeal breadcrumbs
1 egg
100g feta, crumbled
70g pack wild rocket
for the tzatziki :
100g cucumber, seeded and finely diced
100g low fat yoghurt
10g mint, leaves chopped

Method:
preheat the oven to 200°c. marinate the sliced onions with the lemon juice for 30 mins; drain.
heat the oil in a pan over a medium heat and cook the chopped onion for 2-3 mins. add the lentils and turn up the heat. cook for 2 mins to evaporate the liquid, adding the cumin towards the end. tip into a bowl.
add the carrot, breadcrumbs and egg to the bowl and mix. fold in the feta and shape into 4 burgers 8cm wide and 2cm tall. transfer to a baking tray lined with baking paper; bake for 15 mins.
mix the cucumber with the yoghurt and mint; season. serve the burger with a dollop of tzatziki and the rest alongside, with the marinated onion and rocket.