Curried Lentil Burgers

Nutrition per serving

Calories740 kcal
Protein21 g
Carbs118.6 g
Fats21.8 g
Saturated Fat3 g
Monounsaturated Fat14.9 g
Polyunsaturated Fat2.6 g
Sugars14.2 g
Fiber24.6 g
Sodium360 mg

Ingredients

Potatoes, white, flesh and skin
Carrot
Onion
Fresh Coriander
Red Curry Paste
Gluten Free Flour
Arugula (Rocket)
Olive Oil
Canned Lentils
Preparations
  1. Preheat the oven to 220 C (428 F).
  2. Wash the potatoes, cut in half lengthways and cut each half into 3-4 wedges.
  3. Peel/dice the carrot into ½ cm pieces.
  4. Peel/finely chop the onion.
  5. Drain/rinse the lentils in a sieve. Transfer to a bowl and mash with the back of a fork.
  6. Chop the coriander.
  Cooking Instructions
  1. 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.
  2. 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.
  3. Add the onion/carrot mixture to the lentils with the flour, 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.
  4. Heat 1/2 tbsp of olive oil in a frying over medium-high heat. Add the lentil patty and cook for a couple of minutes on each side until warmed through with a golden crust.
  5. Serve the burger with the the potato wedges and rocket on the side.