Middle Eastern Lentil-Fetta Patties

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion (use suggested amount) and cook for 4-5 minutes, or until softened. Add the Middle Eastern spice blend and cook for 1 minute, or until fragrant. Add the silverbeet and cook for 1 minute, or until wilted. Remove the pan from the heat.

In a large bowl, add the lentils and mash using a potato masher or fork until softened. TIP: Keep the lentils a little chunky if you prefer. Add the silverbeet mixture, parsley, whisked egg, fine breadcrumbs and **salt (use suggested amount). Crumble in 3/4 of the fetta and season with a pinch of pepper.

Shape the lentil-fetta mixture into small patties (6 for 2 people/ 12 for 4 people) and lightly dust in plain flour. TIP: Dusting the patties in plain flour helps them stay together and brown nicely when cooked. Set aside on a plate. Return the pan to a medium-high heat. Add a drizzle of olive oil and 1/2 of the lentil-fetta patties and cook for 4-5 minutes, turning halfway, until golden and cooked through. Set aside on a plate and cover with foil to keep warm. Repeat with the remaining patties.

Dice the Roma tomato. In a medium bowl, toss the mizuana mixed leaves, the tomato and the remaining fetta with olive oil (1 tbs for 2 people/ 2 tbs for 4 people) and the balsamic vinegar. Season to taste with a pinch of salt and pepper and toss to coat.