Lentil patties with beetroot and spinach salad
11
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
These lentil patties make a great light and tasty meal. Serve with a classic beetroot, bacon and feta spinach salad.
Ingredients
Shortcut bacon
125 g
Potato(es)
260 g, (300g peeled), cut into chunks
Lentils, canned, rinsed, drained
240 g, (400g can)
Garlic
1 clove(s), crushed
Dried chilli flakes
¼ tsp
Green shallot(s)
3 individual, thinly sliced
Dried breadcrumbs
35 g, multi-grain
Egg(s)
1 small, lightly beaten
Grated parmesan cheese
¼ cup(s), (20g) finely grated
Rice bran oil
2 tsp
Baby spinach
100 g
Fresh basil
¼ cup(s)
Beetroot, canned in brine, drained
200 g, baby, quartered
Marinated feta cheese
50 g, drained
Pine nuts
35 g, lightly toasted
Olive oil
1 tbs, extra virgin
Balsamic vinegar
1 tbs
Instructions
1
Boil, steam or microwave potatoes until tender. Drain.
2
Mash potato in a large bowl until almost smooth. Add lentils and mash until combined. Add garlic, chilli, shallots, breadcrumbs, egg and parmesan and mix until well combined. Shape mixture into four 2cm-thick patties.
3
Heat rice bran oil in a large non-stick frying pan over medium-high heat. Cook patties for 3–4 minutes each side or until golden.
4
Meanwhile, lightly spray a small non-stick frying pan with oil and heat over medium heat. Add bacon and cook, stirring, for 3–4 minutes or until crisp.
5
Combine spinach, basil, beetroot, feta, pine nuts and bacon in a large bowl. Drizzle with olive oil and vinegar. Serve lentil patties with salad.
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