Lentil Burgers
"From the Australian Better Homes and Garden Diabetic Living September/October '16. 30 minute chilling time has not been included in times."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.