Lentil, Parsley & Dukkah Patties
with Harissa Sweet Potato & Fetta Salad
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 unit
sweet potato
1 unit
beetroot
1 sachet
harissa paste
(May be present: Soy.)
1 packet
walnuts
(Contains: Walnut; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
1 tin
lentils
2 clove
garlic
1 bag
parsley
1 bunch
spring onions
1 unit
lemon
1 sachet
dukkah
(Contains: Sesame, Almond; May be present: Soy, Milk, Peanuts, Brazil nut, Cashew, Macadamia, Pine Nut, Pistachio, Pecan, Gluten, Wheat, Walnut.)
2 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 block
fetta cheese
(Contains: Milk;)
1 bag
mixed salad leaves
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
1 unit
egg
(Contains: Eggs;)
½ tsp
honey
Utensils
Cooking Steps
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.
