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Tandoori Lentil Bunless Burger

Tandoori Lentil Bunless Burger

with Oven Fries & Cucumber Raita

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Mix up your burger menu with this bunless lentil version. The patty comes together quickly and with a gentle spice from tandoori paste, it’s full of flavour. With all the fresh burger trimmings, including a creamy yoghurt and sweet mango chutney, plus baked potato chips, this is a satisifying plate of goodness!

Tags:Low Calorie
Allergens:EggGlutenMilkTree Nuts

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

potatoes

1 bunch

coriander

1 unit

tomato

1 unit

cucumber

1 tin

lentils

1 packet

fine breadcrumbs

(ContainsGluten)

1 tub

tandoori paste

½ unit

lemon

1 tub

Greek-style yoghurt

(ContainsMilk)

1 bag

cos lettuce

1 tub

mango chutney

(ContainsTree NutsMay be present Egg)

Not included in your delivery

olive oil

1 unit

egg

(ContainsEgg)

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2290 kJ
Fat17 g
of which saturates3.5 g
Carbohydrate65.8 g
of which sugars15.2 g
Dietary Fibre0 g
Protein24.1 g
Cholesterol0 mg
Sodium1080 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Knife
Medium Bowl
Potato Masher
Sieve
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Slice the potatoes (unpeeled) into 1cm fries. Place the potato on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake for 25-30 minutes or until tender. TIP: Cut the potato to the correct size so they cook in the allocated time.

2

While the fries are baking, finely chop the coriander. Thinly slice the tomato. Thinly slice 1/2 the cucumber and finely chop the remaining cucumber.

3

Drain and rinse the lentils and transfer 1/2 to a medium bowl. Using a potato masher or fork, mash the lentils until as smooth as possible. Add the egg, fine breadcrumbs, coriander, tandoori paste, the salt, a squeeze of lemon juice and the remaining lentils. Mix until well combined. Using damp hands, shape the mixture into 2cm thick patties (2 per person). Place the patties in the fridge until you are ready to cook them. TIP: Refrigerating the patties helps them hold their shape

4

When the fries have 10 minutes of cook time remaining, heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the lentil patties and cook for 4-5 minutes on each side or until browned and cooked through. TIP: Don't flip the patties before they are done, this will help them stay together.

5

While the patties are cooking, combine the Greek yoghurt, chopped cucumber, a squeeze of lemon juice and a pinch of salt and pepper in a medium bowl.

6

Place a few cos lettuce leaves on each plate and top with a lentil patty, tomato and cucumber slices and a dollop of cucumber raita and mango chutney. Serve with the oven-baked fries.