Homemade merguez 'sausages' with lentils and beetroot relish

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Blend the beetroot and remaining 1 tablespoon oil until smooth. Season.

Step 5

Spoon beetroot relish and warm lentils onto 4 serving plates. Top with onion, merguez '‘sausages', yoghurt and mint. Season and serve with lemon wedges.