HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMiddle Eastern Lentil Fetta Patties
Middle Eastern Lentil-Fetta Patties

Middle Eastern Lentil-Fetta Patties

with Mizuna Salad and Yoghurt

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Think of these lentil and fetta patties as the perfect antidote to every rubbery, underwhelming veggie burger you’ve ever had. They’re so easy to whip up, you’ll never have to face an under-seasoned legume patty again.


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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

½ unit

brown onion

1 bunch


1 tin


1 packet

fine breadcrumbs


1 block

fetta cheese


1 bag

mizuna salad

1 unit

roma tomato

1 tub

Greek-style yoghurt


1 sachet

Middle Eastern spice blend

1 bunch


Not included in your delivery

2 unit




olive oil

1 tbs

plain flour


2 tsp

balsamic vinegar

¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2150 kJ
Fat16.2 g
of which saturates7.5 g
Carbohydrate54.6 g
of which sugars10 g
Dietary Fibre0 g
Protein30.2 g
Cholesterol0 mg
Sodium791 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Small Bowl
Large Pan
Large Bowl
Potato Masher
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Finely chop the brown onion. Destem the silverbeet and finely chop leaves. Drain and rinse the lentils. Pick the parsley leaves. Whisk the egg in a small bowl using a fork.


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.


Divide the mizuana salad and the Middle Eastern lentil-fetta patties between plates. Serve with a dollop of Greek yoghurt.