Lentil, Parsley & Dukkah Patties

Lentil, Parsley & Dukkah Patties

with Harissa Sweet Potato & Fetta Salad

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Here’s a new way to enjoy lentils: combine them with tasty fetta and mild dukkah, then shape them into patties! The flavour doesn’t stop there – on the side you’ll have a fresh salad with chunks of spiced sweet potato and toasted walnuts. This is a veggie meal with all the good stuff.

Allergens:Tree NutsSesameEggGlutenMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

sweet potato

1 unit


1 sachet

harissa paste

1 packet


(ContainsTree Nuts)

1 tin


2 clove


1 bag


1 bunch

spring onions

1 unit


1 sachet


(ContainsTree Nuts, Sesame)

2 packet

fine breadcrumbs


1 block

fetta cheese


1 bag

mixed salad leaves

1 packet

dill & parsley mayonnaise

(ContainsEggMay be present Tree Nuts)

Not included in your delivery

olive oil

1 unit



½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3379 kJ
Fat42.2 g
of which saturates7.4 g
Carbohydrate67.7 g
of which sugars19.2 g
Dietary Fibre0 g
Protein29.4 g
Cholesterol0 mg
Sodium1413 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 2cm chunks. Cut the beetroot into 1cm chunks. In a medium bowl, combine the harissa paste, a drizzle of olive oil and a pinch of salt and pepper. Add the sweet potato and beetroot and toss to coat. Spread over an oven tray lined with baking paper. Roast until tender, 20-25 minutes. In the last 5 minutes of cook time, add the walnuts to the side of the oven tray and bake until fragrant and toasted.

TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.


While the veggies are roasting, drain and rinse the lentils. Finely chop the garlic (or use a garlic press). Roughly chop the parsley leaves. Thinly slice the spring onion. Zest the lemon to get a pinch, then slice into wedges.


In a medium bowl, mash the lentils until smooth using a potato masher or fork. Add the garlic, parsley, spring onion, lemon zest, dukkah, egg and fine breadcrumbs. Crumble in 3/4 of the fetta and mix well. Using damp hands, form the mixture into 1cm-thick patties. You should get 3 patties per person. Place the patties on a plate and transfer to the fridge for 5 minutes.

TIP: Chilling the patties helps them firm up!


Heat a large frying pan over a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, add the lentil patties and cook until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel.

TIP: Let the patties get firm before trying to turn them over, add extra oil if needed to prevent sticking. TIP: If your pan is getting crowded, cook in batches for the best results!


While the patties are cooking, combine a squeeze of lemon juice with the honey and a drizzle of olive oil in a medium bowl. Season with salt and pepper and mix well. Add the mixed salad leaves, sweet potato, beetroot and walnuts to the dressing. Just before serving, toss to coat.

TIP: Allow the roasted veggies to cool slightly before adding to the bowl to keep the leaves crisp.


Divide the harissa sweet potato salad and lentil, parsley and dukkah patties between plates. Crumble the remaining fetta over the salad. Serve with the dill & parsley mayo and lemon wedges.