Recipes / Beef /

Homemade merguez sausages with lentils and beetroot relish

500g lean beef mince
1 egg
1 teaspoon smoked paprika (pimenton)
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 tablespoons extra virgin olive oil
400g can brown lentils, rinsed, drained
100g drained canned beetroot
1/2 red onion, thinly sliced
100g low-fat natural yoghurt
2 tablespoons mint leaves
Lemon wedges, to serve
Place beef, egg, and spices in a food processor, then season and whiz until just combined. Using damp hands, shape the mixture into 12 patties.
Brush the patties with 1 tablespoon oil, then in batches cook, turning, in a large non-stick frypan over medium heat for 8-10 minutes until browned and cooked through.
Meanwhile, place lentils in a saucepan with 1 cup (250ml) water. Bring to a simmer over medium heat and cook for 5 minutes or until heated through. Drain and season.
Blend the beetroot and remaining 1 tablespoon oil until smooth. Season.
Spoon beetroot relish and warm lentils onto 4 serving plates. Top with onion, merguez ‘‘sausages’, yoghurt and mint. Season and serve with lemon wedges.