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Lentil, Dill & Dukkah Patties

Lentil, Dill & Dukkah Patties

with Harissa Pumpkin & Fetta Salad

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

Tags:Low Calorie
Allergens:Tree NutsSesameEggGlutenMilk
Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit

butternut pumpkin

1 sachet

harissa paste

1 packet


(ContainsTree Nuts)

1 tin


2 clove


1 bunch


1 bunch

spring onions

1 unit


1 unit


1 sachet


(ContainsSesameMay be presentGluten)

2 packet

fine breadcrumbs


1 block

fetta cheese


1 bag

mixed salad leaves

1 tub

dill & parsley mayonnaise

(ContainsEggMay be presentTree 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)2250 kJ
Fat28.2 g
of which saturates7 g
Carbohydrate43.5 g
of which sugars10.4 g
Protein23.8 g
Sodium1060 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Medium Bowl
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon
Roast the pumpkin
Roast the pumpkin

Preheat the oven to 220°C/200°C fan-forced. Peel the butternut pumpkin (see ingredients list) and cut into 2cm chunks. TIP: If you're in a rush, keep the peel on, it becomes tender after roasting and adds fibre to the meal. In a medium bowl, combine the harissa paste, a drizzle of olive oil and a pinch of salt and pepper. Add the pumpkin, toss to coat, then spread out 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 oven tray and bake until fragrant and toasted.

Get prepped
Get prepped

While the pumpkin is roasting, drain and rinse the lentils. Finely chop the garlic (or use a garlic press). Pick the dill leaves and finely chop. Thinly slice the spring onion. Finely chop the cucumber. Zest the lemon to get a pinch.

Make the lentil patties
Make the lentil patties

In a medium bowl, mash the lentils until smooth using a potato masher or fork. Add the garlic, dill (use less if you're not a fan!), 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: Refrigerating the patties helps them firm up!

Fry the patties
Fry the patties

Heat a large frying pan over a medium-high heat and add enough oil to coat the base of the pan. Once hot, add the lentil patties and cook until golden and cooked through, 3-4 minutes on each side. Transfer to a plate lined with paper towel. TIP: Let the patties get firm before trying to flip them! Add extra oil if needed to ensure the patties don’t stick to the bottom of the pan.

Make the salad
Make the salad

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. Slice any remaining lemon into wedges. Add the mixed salad leaves, cucumber, pumpkin and walnuts to the dressing. Toss to coat just before serving. TIP: Allow the pumpkin to cool slightly before adding to the bowl to keep the leaves crisp.

Serve up
Serve up

Divide the harissa pumpkin & fetta salad and lentil, dill & dukkah patties between plates. Crumble the remaining fetta over the salad and serve with the dill & parsley mayonnaise and lemon wedges. TIP: For the low-calorie option, serve without the dill & parsley mayonnaise.