Middle Eastern Lentil & Fetta Patties with Roast Veggie Salad
Lean Protein | Healthier Carbs | Packed with Veggies
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.
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
1 unit
sweet potato
1 unit
beetroot
1 unit
zucchini
1 sachet
garlic & herb seasoning
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, 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: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
2 packet
Fine Breadcrumbs
(Contains Gluten, Wheat;)
1 block
fetta cheese
(Contains Milk;)
1 bag
mixed salad leaves
1 bunch
mint
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1 unit
egg
(Contains Egg;)
½ tsp
honey
Nutritional Values
Utensils
Instructions
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.
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.
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 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.
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.
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.
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