Dukkah-Spiced Lentil Patties
with Roast Veggie, Fetta & Walnut Salad
Here’s a new way to enjoy lentils: combine them with creamy fetta and nutty dukkah, then shape them into patties! The flavour doesn’t stop there – on the side you’ll have an epic salad with slightly sweet roast veg, buttery toasted walnuts and golden goddess dressing. A veggie meal with all the good stuff!
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
sweet potato
1 portion
cauliflower
1 tin
lentils
2 clove
garlic
1 bag
parsley
1 bag
mixed salad leaves
1 packet
dukkah
(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
walnuts
(Contains: Walnut; May be present: Milk, Peanuts, Soy, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Sesame, Almond, Hazelnut.)
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
¼ cup
plain flour
(Contains: Gluten, Wheat;)
1 tbs
milk
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. Cut cauliflower into small florets. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, drain and rinse lentils. • Finely chop garlic. • Roughly chop parsley leaves.
• In a medium bowl, roughly mash lentils. Add garlic, parsley, dukkah, the egg, the plain flour, the milk and fine breadcrumbs. Mix well. • Using damp hands, roll lentil mixture into small balls (3 per person). Transfer to a plate. • Refrigerate for 5 minutes.
TIP: Chilling the patties helps them firm up!
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, place a few lentil balls in the pan and flatten with a spatula until 1cm-thick. Cook until golden and cooked through, 2-4 minutes each side (don't flip too early!). Transfer to a paper towel-lined plate. • Repeat with remaining lentil balls.
TIP: Add extra oil if needed to prevent the patties from sticking to the pan!
• While the patties are cooking, combine mixed salad leaves, walnuts and the slightly cooled roasted veggies in a large bowl. • Add golden goddess dressing. • Toss to combine.
• Divide dukkah-spiced lentil patties and roast veggie and walnut salad between plates. • Crumble fetta cubes over salad. • Serve with dill & parsley mayonnaise. Enjoy!
