Not a fan of burgers? These lentil and feta patties are the perfect antidote as a vegetarian option. Spice up the vegetarian patty combining herby dukkah and creamy feta for a perfectly seasoned patty.
This main meal is complemented with a roast vegetable salad on the side for a super delicious, calorie smart, nutritionally balanced meal.
PREPARATION 15 minutes COOK 20 minutes SERVES 4
- 2 Sweet Potato
- 2 Beetroot
- 2 Zucchini
- Garlic and herb seasoning
- 2 tins of Lentils
- 4 cloves of Garlic
- 1 bunch of Parsley
- 1 bunch of Spring Onion
- 2 Lemon
- 4 packets Fine Breadcrumbs
- 100g Fetta
- 60 g Mixed Salad Leaves
- 1 bunch of Mint
- 200g Greek Yogurt
- PANTRY ITEMS: Olive Oil, Egg, Honey
*Pantry items are not included with the Hello Fresh order and are considered a household staple item that would be regularly found in most peoples kitchen or pantry,
1. Roast the Vegetables
Preheat the oven to 220C/200C fan-forced. Cut the sweet potato (unpeeled) into 2cm chunks. Cut the beetroot and zucchini into 1cm chunks. In a medium bowl, combine the garlic and herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add the sweet potato, beetroot, and zucchini and toss to coat. Spread over an over tray lined with baking paper. Roast until tender, 20-25 minutes. In the last 5 minutes of cooking time, add the walnuts to one side of the overn tray and bake until fragrant and toasted.
TIP: Soaking the haloumi helps soften the salty taste.
While the vegetables are roasting, drain and rinse the lentils. Finely chop the garlic (or use a garlic press). Roughly chop the parsley. Thinly slice the spring onion. Zest the lemon to get a pinch, then slice into wedges.
3. Make the pattie
In medium bowl, mash the lentils until smooth using a potato masher or fork. Add the garlic, parsley, spring onion, lemon zest, dukkah, egg and fine breadcrumbs. Crumble in ¾ of the feta and mix well. Using damp hands, form the mixture into 1cm think patties (you should get 3 patties per person). Place the patties on a plate and transfer to the fridge for 5 minutes.
TIP: Chilling the patties helps them firm up!
4. Fry the patties
Heat a large frying pan over a medium-high heat and add enough oil to coat the base of the pan. When the oils is hot, cook the lentil patties in batches until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel.
TIP: Let the patties get firm before trying to turn them, adding extra oil if needed.
5. Make the salad
When the patties are cooking, combine a squeeze of lemon juice, the honey and drizzle of olive oil in a medium bowl. Season and mix well. Add the mixed salad leaved, roasted vegetables and walnuts to the dressing. Toss to coat. Pick and roughly chop the mint leaves. In a small bowl, combine the Greek yogurt and mint.
TIP: Allow the roasted vegetables to cool slightly before adding to the bowl to keep the leaves crisp.
6. Serve up
Divide the roast vegetables salad and lentil and feta patties between plates. Crumble the remaining feta over the salad. Serve with the mint yogurt and lemon wedges.
Attribution - Hello Fresh
This recipe is one of the fabulous recipe selections from the meal kit service Hello Fresh . The many step-by-step recipes available, bring a welcomed no-hassle weekday lunch and dinner option.
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