Monday, July 9, 2012

Lentil Patties with Beetroot, Spinach and Feta Salad

I found this recipe in a Woolworths magazine and it is delicious!!  The only adaptation I made was to add a little vegetable stock.

For Ella, I put a pattie on a little bake-at-home bread roll and gave her a side of feta, steamed baby carrots and corn on the cob.


1 cup water
½ cup Quinoa
2 tbsp extra virgin olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp vegetable stock powder (I used Vegeta)
400 g can brown lentils, drained and rinsed
1/3 cup coriander, chopped
60 g baby spinach leaves, to serve
450 g can beetroot wedges, drained, to serve
80 g feta, crumbled, to serve

1.       Bring water to the boil in a small saucepan.  Stir in quinoa, reduce heat, cover and simmer for 12-15 minutes or until tender.  Set aside to cool
2.       Meanwhile, heat half of the oil in a small non-stick frypan.  Add onion, garlic, cumin and coriander and cook for 5 minutes or until softened.  Transfer to a food processor with quinoa, lentils, coriander and stock powder.  Process until roughly chopped.
3.       Divide mixture into 8 portions and shape into patties.  Brush both sides of the patties with olive oil and grill or pan fry for 3-4 minutes each side or until golden.
4.       To serve, divide spinach leaves between serving plates.  Top with beetroot and feta.  Drizzle with a little oil and serve with lentil patties.

Nutrition Information

Per Serve: 15 g protein, 17 g fat (4.5 g saturated fat), 35 g carbohydrate, 7.5 g dietary fibre, 1400 kJ (335 cal)

1 comment:

  1. These would be awesome served on flat bread with tabbouleh or in a wrap with the spinach, beetroot and feta salad for lunch.