January 08, 2017
"From the Australian Better Homes and Garden Diabetic Living September/October '16. 30 minute chilling time has not been included in times."
- Serving Size: 1 (280.2 g)
- Calories 564.9
- Total Fat - 7.8 g
- Saturated Fat - 1.5 g
- Cholesterol - 31.5 mg
- Sodium - 486.3 mg
- Total Carbohydrate - 95.1 g
- Dietary Fiber - 26.3 g
- Sugars - 8.2 g
- Protein - 29.3 g
- Calcium - 285 mg
- Iron - 9.8 mg
- Vitamin C - 20.9 mg
- Thiamin - 1.1 mg
Put sweet potato and water in a shallow microwave dish and cover and cook on high/100% for 6 to 7 minutes and then drain and transfer to a large bowl and add lentils and mash until smooth.
Heat 1 tablespoon of the oil in a small non-stick frying pan over a medium heat and add onion and cook, stirring often for 6 to 7 minutes or until soft and then add zucchini and cook for a further 2 to 3 minutes or until zucchini is just cooked.
Add the curry paste and cook, stirring, for 1 minutes and then set aside for 10 minutes to cool slightly.
Add onion mixture, breadcrumbs and egg yolk to lentil mixture and stir until combined.
Using you hands shape mixture into 6 even patties and transfer to a plate, cover with plastic wrap and refrigerate for 30 minutes to chill.
Heat remain oil in a large non-stick frying pan over a medium heat and add patties and cook for 3 minutes on each side or until golden.
Divide spinach leaves between roll bases and top with lentil patties and spoon over beetroot relish and yoghurt and add roll tops and serve.
FREEZER TIP - Left over cooked patties can be frozen for up to 3 months and simply wrap individually in plastic wrap and freeze in a resealable freezer bag. Defrost in the fridge then put on a tray lined with baking paper and bake at 180C fan forced for 10 to 125 minutes or until heated through.
Tips & Variations
No special items needed.