Chutney-Glazed Bean, Lentil & Zucchini Patties
with Paprika Wedges & Garden Salad
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Lupin
Get ready for a flavour-packed vegetarian victory with these hearty, pan-seared patties. A sticky-sweet, tangy coating glazes every bite to perfection, contrasting beautifully with the smokey heat of crisp potato wedges and a refreshing, vibrant side toss. It’s a colourful, comforting dinner that proves you don’t need meat to make a masterpiece.
Ingredients
2
Potato
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy)
1
Bean, Lentil & Zucchini Patties
(Contains: Soy May be present: Gluten, Lupin, Wheat)
1 packet
Plant-Based Smokey Aioli
(Contains: Soy)
1
Gourmet Leaf Mix
1
Snacking Tomatoes
1
Cucumber
1 packet
Onion Chutney
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into wedges.
• Place on a lined oven tray. Drizzle with olive oil, sprinkle over paprika spice
blend, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide wedges between two trays.
• When the wedges have 10 minutes remaining, set your air fryer to 200°C.
• Place bean, lentil & zucchini patties in the air fryer basket and cook until
browned and heated through, 10-12 minutes.
TIP: No air fryer? Place bean, lentil & zucchini patties on a second lined oven tray.
Bake patties for 10-15 minutes until cooked through.
• While the patties are cooking, halve snacking tomatoes.
• Thinly slice cucumber (see ingredients) into half-moons.
• In a medium bowl, combine gourmet leaf mix, tomatoes, cucumber and a
drizzle of vinegar and olive oil. Season to taste with salt and pepper.
• Divide lentil and zucchini patties, paprika wedges and garden salad between
plates. Top patties with onion chutney.
• Serve with plant-based smokey aioli. Enjoy!
