Lentil, Parsley & Dukkah Patties

Lentil, Parsley & Dukkah Patties

with Roasted 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 read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

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


sweet potato



1 packet


(ContainsTree Nuts)

1 tin


2 clove


1 bag


1 bunch

spring onion

1 sachet


(ContainsTree Nuts, SesameMay be present Milk, Peanuts, Soy, Gluten)

1 tub

vegetable stock pot

2 packet

fine breadcrumbs


1 packet

fetta cubes


1 bag

rocket leaves

1 tub

dill & parsley mayonnaise

(ContainsEggMay be present Tree Nuts)

1 packet

golden goddess dressing


Not included in your delivery

olive oil




2 tsp

plain flour


½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3163 kJ
Fat39.5 g
of which saturates7.3 g
Carbohydrate64.8 g
of which sugars20.4 g
Protein28.4 g
Sodium2137 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. Chop the sweet potato into bite-sized chunks. Cut the beetroot into small chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. 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 stays firm when cooked. It’s done when you can pierce it with a fork.

TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.


While the veggies are roasting, drain and rinse the lentils. Finely chop the garlic. Roughly chop the parsley. Thinly slice the spring onion.


In a medium bowl, roughly mash the lentils using a potato masher. Add the garlic, parsley, spring onion, dukkah, egg, vegetable stock pot, plain flour and fine breadcrumbs. Crumble in 1/2 the fetta cubes and mix well. Season to taste. Using damp hands, roll the mixture into small balls (you should get 3 per person). Place the balls on a plate and transfer to the fridge for 5 minutes.

TIP: Chilling the mixture helps the patties firm up!


Heat a large frying pan over a medium-high heat and add enough oil to coat the base. When the 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, 3-4 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining balls.

TIP: Let the patties get firm before trying to flip them and add extra oil if needed to prevent sticking.


While the patties are cooking, combine the mixed salad leaves, sweet potato, beetroot and walnuts in a large bowl. Just before serving, add the golden goddess dressing and toss to coat.

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


Divide the sweet potato salad and dukkah patties between bowls. Crumble the remaining fetta cubes over the salad. Serve with the dill & parsley mayonnaise.