Middle Eastern Lentil-Fetta Patties
with Mizuna Salad and Yoghurt
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.
Ingredients
½ unit
brown onion
1 bunch
silverbeet
1 tin
lentils
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat;)
1 block
fetta cheese
(Contains Milk;)
1 bag
mizuna salad
1 unit
roma tomato
1 tub
Greek-style yoghurt
(Contains Milk;)
1 sachet
Middle Eastern spice blend
1 bunch
parsley
Not included in your delivery
2 unit
egg
(Contains Egg;)
cup
olive oil
1 tbs
plain flour
(Contains Gluten;)
2 tsp
balsamic vinegar
¼ tsp
salt
Nutritional Values
Utensils
Instructions
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.
