Curried Lentil Burgers
Nutrition per serving
Calories | 1,016 kcal |
Protein | 30.6 g |
Carbs | 164.1 g |
Fats | 25.3 g |
Saturated Fat | 3.3 g |
Monounsaturated Fat | 15.2 g |
Polyunsaturated Fat | 3.1 g |
Sugars | 17.5 g |
Fiber | 25.8 g |
Sodium | 898 mg |
Ingredients
Potatoes, white, flesh and skin | |
Carrot | |
Onion | |
Fresh Coriander | |
Red Curry Paste | |
Bread Crumbs | |
Arugula (Rocket) | |
Olive Oil | |
Canned Lentils | |
Burger Bun |
Preparations
- Preheat the oven to 220 C (428 F).
- Wash the potatoes, cut in half lengthways and cut each half into 3-4 wedges.
- Peel/dice the carrot into ½ cm pieces.
- Peel/finely chop the onion.
- Drain/rinse the lentils in a sieve. Transfer to a bowl and mash with the back of a fork.
- Chop the coriander.
- Place the potatoes into a bowl with ½ a tbsp of olive oil and a pinch of salt. Mix to coat and layer into a baking tray and cook near the top of the oven for about 15-20 minutes until tender and crispy around the edges.
- In a skillet, heat ½ a tbsp of olive oil over medium heat. Add the onion, carrot and cook for a few minutes before adding the curry paste and continue to cook for 30 seconds. Remove from heat.
- Add the onion/carrot mixture to the lentils with the breadcrumbs, chopped coriander and a large pinch of salt and pepper. Mix to combine and form into a patty. Set aside in the fridge for 10 minutes.
- Heat a frying over medium-high heat, slice the burger bun in half and toast in the pan for a few minutes on each side until lightly toasted. Transfer to a plate.
- Add ½ a tbsp of olive oil in the same pan. Add the lentil patty and cook for a couple of minutes on each side until warmed through with a golden crust.
- Place the lentil burger onto the bottom of the burger bun and top with the rocket before adding the top of the burger bun.
- Serve with the potato wedges on the side.