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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.

Tags:Veggie
Allergens:Tree NutsSesameEggGlutenMilk

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

sweet potato

1 unit

beetroot

1 sachet

harissa paste

1 packet

walnuts

(ContainsTree Nuts)

1 tin

lentils

2 clove

garlic

1 bag

parsley

1 bunch

spring onions

1 unit

lemon

1 sachet

dukkah

(ContainsSesameMay be present Gluten)

2 packet

fine breadcrumbs

(ContainsGluten)

1 block

fetta cheese

(ContainsMilk)

1 bag

mixed salad leaves

1 packet

dill & parsley mayonnaise

(ContainsEggMay be present Tree Nuts)

Not included in your delivery

olive oil

1 unit

egg

(ContainsEgg)

½ tsp

honey

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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!

4

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!

5

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.

6

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.