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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.

Tags:Veggie
Allergens:Tree NutsSesameEggGlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

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

1

sweet potato

1

beetroot

1 packet

walnuts

(ContainsTree Nuts)

1 tin

lentils

2 clove

garlic

1 bag

parsley

1 bunch

spring onion

1 sachet

dukkah

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

1 tub

vegetable stock pot

2 packet

fine breadcrumbs

(ContainsGluten)

1 packet

fetta cubes

(ContainsMilk)

1 bag

rocket leaves

1 tub

dill & parsley mayonnaise

(ContainsEggMay be present Tree Nuts)

1 packet

golden goddess dressing

(ContainsSesame)

Not included in your delivery

olive oil

1

egg

(ContainsEgg)

2 tsp

plain flour

(ContainsGluten)

½ tsp

honey

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
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. 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.

2

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

3

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!

4

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.

5

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.

6

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