Preheat oven to 350° Fahrenheit and bake the sweet potatoes for 1 hour (put a few slits in the top of the potato with a knife and place them on a baking sheet or foil to catch any drips).
While the potatoes are baking, place the lentils and 3 cups of water (709ml) in a medium-sized pan and bring to a boil. Turn down heat to medium and simmer lentils for 30 minutes, until all of the water is absorbed and the lentils are soft.
While lentils are cooking, place the sun-dried tomatoes in a heatproof bowl and cover them with enough boiling water to cover them completely. Cover the bowl and let them rehydrate for 15 minutes.
While the sweet potatoes and lentils are finishing up and the sun-dried tomatoes are busy hydrating, mince the garlic and saute in 1 Tbsp of olive oil on medium / low heat for 1-2 minutes until it just starts to get brown. Turn off heat and set aside.
When the potatoes are soft, scoop out 1 packed cup of potato (270g) and place it into the food processor (keep oven at 350°), along with the cooked lentils and rehydrated sun-dried tomatoes (strain the water from them first).
Process the ingredients for a minute or two in the food processor until everything is mixed up and there are no big pieces of tomato.
Pour this mixture into a mixing bowl and add the garlic, rice flour, black pepper, dried basil and sea salt.
Scoop out the mixture 1/2 cup (120g) at a time and form into 6 equal shaped patties (if you want more patties you can make them slightly smaller and the recipe will yield more).
Place on a lightly oiled baking sheet and bake for 10 minutes on one side, flip over and bake for an additional 15 minutes on the other side.
When serving, swap out the mayo for mashed avocado! This will give you a dose of healthy fat and antioxidants instead of something that your body has no use for.
To find out more about Molly and what she’s doing, check out her website at www.boldvegan.com.