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Middle Eastern Lentil & Fetta Patties with Roast Veggie Salad

Middle Eastern Lentil & Fetta Patties with Roast Veggie Salad

Lean Protein | Healthier Carbs | Packed with Veggies

Vegetarian
Read more

Think of these lentil and fetta patties as the perfect antidote to every underwhelming veggie burger you’ve ever had.The secret is combining herby dukkah and creamy fetta in the mix for a perfectly seasoned patty. Finish off with a roast veggie salad on the side for a super delicious, nutritionally balanced meal.

Tags:Calorie SmartVeggieBalanced
Allergens:Tree NutsSesameEggGlutenMilk

Always refer to the product label for the most accurate ingredient and allergen information.

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

1 unit

sweet potato

1 unit

beetroot

1 unit

zucchini

1 sachet

garlic & herb seasoning

1 packet

walnuts

(ContainsTree Nuts)

1 tin

lentils

2 clove

garlic

1 bag

parsley

1 bunch

spring onions

1 unit

lemon

1 sachet

dukkah

(ContainsSesameMay be presentGluten)

2 packet

fine breadcrumbs

(ContainsGluten)

1 block

fetta cheese

(ContainsMilk)

1 bag

mixed salad leaves

1 bunch

mint

1 packet

Greek yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

1 unit

egg

(ContainsEgg)

½ tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2698 kJ
Fat27.3 g
of which saturates7 g
Carbohydrate61.3 g
of which sugars25.4 g
Protein28.3 g
Sodium1497 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. Cut the sweet potato (unpeeled) into 2cm chunks. Cut the beetroot and zucchini into 1cm chunks. In a medium bowl, combine the garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add the sweet potato, beetroot and zucchini 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 one side of the oven tray and bake until fragrant and toasted.

TIP: Cut the veggies to size so they cook in time.

2

While the veggies are roasting, drain and rinse the lentils. Finely chop the garlic (or use a garlic press). Roughly chop the parsley. Thinly slice the spring onion. Zest the lemon to get a pinch, then slice into wedges.

3

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!

4

Heat a large frying pan over a medium-high heat and add enough oil to coat the base of the pan. When the oil is hot, cook the lentil patties in batches 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, adding extra oil if needed.

5

While the patties are cooking, combine a squeeze of lemon juice, the honey and a drizzle of olive oil in a medium bowl. Season and mix well. Add the mixed salad leaves, roasted veggies and walnuts to the dressing. Toss to coat. Pick and roughly chop the mint leaves. In a small bowl, combine the Greek yoghurt and mint.

TIP: Allow the roasted veggies to cool slightly before adding to the bowl to keep the leaves crisp.

6

Divide the roast veggie salad and lentil and fetta patties between plates. Crumble the remaining fetta over the salad. Serve with the mint yoghurt and lemon wedges.