Lentil Burgers

Prep Time
Cook Time
Ready In

"From the Australian Better Homes and Garden Diabetic Living September/October '16. 30 minute chilling time has not been included in times."

Original recipe yields 6 servings


  • 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

Step 1

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.

Step 2

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.

Step 3

Add the curry paste and cook, stirring, for 1 minutes and then set aside for 10 minutes to cool slightly.

Step 4

Add onion mixture, breadcrumbs and egg yolk to lentil mixture and stir until combined.

Step 5

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.

Step 6

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.

Step 7

Divide spinach leaves between roll bases and top with lentil patties and spoon over beetroot relish and yoghurt and add roll tops and serve.

Step 8

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.

Tags : Burgers