Curried Lentil Burgers
Nutrition per serving
Calories | 632 kcal |
Protein | 18.4 g |
Carbs | 94.1 g |
Fats | 21.6 g |
Saturated Fat | 2.9 g |
Monounsaturated Fat | 14.9 g |
Polyunsaturated Fat | 2.5 g |
Sugars | 12.4 g |
Fiber | 20.9 g |
Sodium | 335 mg |
Ingredients
Potatoes, white, flesh and skin | |
Carrot | |
Onion | |
Fresh Coriander | |
Red Curry Paste | |
Gluten Free Flour | |
Arugula (Rocket) | |
Olive Oil | |
Canned Lentils |
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 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.
- 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.
- Serve the burger with the the potato wedges and rocket on the side.