Step 1

Using paper towel, squeeze excess liquid from beetroot. Set aside in a bowl.

Step 2

In a food processor, pulse lentils until pulpy. Transfer the bowl with beetroot. Stir in feta, onion, mint leaves, sumac, eggs and breadcrumbs. Mix well. Season to taste.

Step 3

Shape beetroot mixture into 4 even-sized, flattened patties. Chill 15 minutes.

Step 4

In a large frying pan heat oil on medium. Cook patties 4-5 minutes each side until golden. Drain on paper towel.

Step 5

Spread the harissa mayonnaise on one side of each roll. Top with patties, tomato, onion and lettuce. Serve with kumara chips (see tip).