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Photo of Lentil patties with beetroot and spinach salad by WW

Lentil patties with beetroot and spinach salad

Total Time
45 min
20 min
25 min
These lentil patties make a great light and tasty meal. Serve with a classic beetroot, bacon and feta spinach salad.


Shortcut bacon

125 g


260 g, (300g peeled), cut into chunks

Lentils, canned, rinsed, drained

240 g, (400g can)


1 clove(s), crushed

Dried chilli flakes

¼ tsp

Green shallot(s)

3 individual, thinly sliced

Dried breadcrumbs

35 g, multi-grain


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


  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.