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.
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)