Middle Eastern Feta-Lentil Patties
with Mizuna Salad and Yoghurt
- Eggs
- Gluten(Wheat)
- Milk
- Gluten
- Traces of Tree Nuts
- May contain traces of allergens
Think of these lentil and feta patties as the perfect antidote to every rubbery, underwhelming veggie burger you’ve ever had. They’re so easy to whip up, you’ll never have to face an under-seasoned legume patty again.
Ingredients
½ unit
onion
1 bunch
Silverbeet
1 tin
lentils
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat))
1 block
feta cheese
(Contains: Milk May be present: Tree Nuts)
1 bag
Mizuna Salad
1 unit
tomato
1 tub
Greek-Style Yoghurt
(Contains: Milk)
1 sachet
Middle Eastern spice blend
1 bunch
parsley
Not included in your delivery
2 unit
egg
(Contains: Eggs)
cup
olive oil
1 tbs
plain flour
(Contains: Gluten)
2 tsp
balsamic vinegar
¼ tsp
salt
Nutrition
Utensils
Cooking Steps
Finely chop the brown onion. Destem the silverbeet and finely chop leaves. Drain and rinse the lentils. Pick the parsley leaves. Whisk the egg in a small bowl using a fork.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion (use suggested amount) and cook for 4-5 minutes, or until softened. Add the Middle Eastern spice blend and cook for 1 minute, or until fragrant. Add the silverbeet and cook for 1 minute, or until wilted. Remove the pan from the heat.
In a large bowl, add the lentils and mash using a potato masher or fork until softened. TIP: Keep the lentils a little chunky if you prefer. Add the silverbeet mixture, parsley, whisked egg, fine breadcrumbs and salt (use suggested amount). Crumble in 3/4 of the feta and season with a pinch of pepper.
Shape the lentil-feta mixture into small patties (6 for 2 people/ 12 for 4 people) and lightly dust in plain flour. TIP: Dusting the patties in plain flour helps them stay together and brown nicely when cooked. Set aside on a plate. Return the pan to a medium-high heat. Add a drizzle of olive oil and 1/2 of the lentil-fetta patties and cook for 4-5 minutes, turning halfway, until golden and cooked through. Set aside on a plate and cover with foil to keep warm. Repeat with the remaining patties.
Dice the tomato. In a medium bowl, toss the mizuana mixed leaves, the tomato and the remaining feta with olive oil (1 tbs for 2 people/ 2 tbs for 4 people) and the balsamic vinegar. Season to taste with a pinch of salt and pepper and toss to coat.
Divide the mizuana salad and the Middle Eastern lentil-feta patties between plates. Serve with a dollop of Greek yoghurt.
