Spinach and lentil patties
These super quick and easy patties are great in pita bread, on a salad or in a vegetarian burger.
Find more great recipes and view nutritional information for this recipe on our website.
Method:
- Place lentils and eggs in a food processor and blend until smooth.
- Add cumin, garlic, spinach, parsley, cheese and breadcrumbs pulse until well mixed.
- Heat oil in a large frying pan and cook 2 tbsp-sized patties in batches until both sides are browned and cooked through.
- Serve hot with a fresh seasonal salad.
Tips:
Instead of frying these patties, you could bake them at 200°C for approximately 15 minutes.
Instead of spinach, you could try grated carrot or courgette.
If you don’t have a food processor; mash the lentils until mostly smooth, then mix through the other ingredients.
- 2 x 400g canslentils, drained and rinsed
- 4eggs
- ¼ tspground cumin
- 1 clovegarlic
- 1 cupfinely chopped cooked or thawed frozen spinach
- ¼ cupchopped fresh herb, eg, parsley, mint, oregano, fennel
- 1 cupgrated cheese
- ½ cupdry breadcrumbs
- 2 tbspoil
- Energy1878kJ
- Total Fat19.9g
- Saturated Fat6.7g
- Total Carbohydrate26.9g
- Sugars3.0g
- Dietary Fibre4.9g
- Protein27.2g
- Sodium618mg
Method:
- Place lentils and eggs in a food processor and blend until smooth.
- Add cumin, garlic, spinach, parsley, cheese and breadcrumbs pulse until well mixed.
- Heat oil in a large frying pan and cook 2 tbsp-sized patties in batches until both sides are browned and cooked through.
- Serve hot with a fresh seasonal salad.
Tips:
Instead of frying these patties, you could bake them at 200°C for approximately 15 minutes.
Instead of spinach, you could try grated carrot or courgette.
If you don’t have a food processor; mash the lentils until mostly smooth, then mix through the other ingredients.
Ingredients
- 2 x 400g canslentils, drained and rinsed
- 4eggs
- ¼ tspground cumin
- 1 clovegarlic
- 1 cupfinely chopped cooked or thawed frozen spinach
- ¼ cupchopped fresh herb, eg, parsley, mint, oregano, fennel
- 1 cupgrated cheese
- ½ cupdry breadcrumbs
- 2 tbspoil
Ingredients
- 2 x 400g canslentils, drained and rinsed
- 4eggs
- ¼ tspground cumin
- 1 clovegarlic
- 1 cupfinely chopped cooked or thawed frozen spinach
- ¼ cupchopped fresh herb, eg, parsley, mint, oregano, fennel
- 1 cupgrated cheese
- ½ cupdry breadcrumbs
- 2 tbspoil
Nutrition Facts
- Energy1878kJ
- Total Fat19.9g
- Saturated Fat6.7g
- Total Carbohydrate26.9g
- Sugars3.0g
- Dietary Fibre4.9g
- Protein27.2g
- Sodium618mg
Method:
- Place lentils and eggs in a food processor and blend until smooth.
- Add cumin, garlic, spinach, parsley, cheese and breadcrumbs pulse until well mixed.
- Heat oil in a large frying pan and cook 2 tbsp-sized patties in batches until both sides are browned and cooked through.
- Serve hot with a fresh seasonal salad.
Tips:
Instead of frying these patties, you could bake them at 200°C for approximately 15 minutes.
Instead of spinach, you could try grated carrot or courgette.
If you don’t have a food processor; mash the lentils until mostly smooth, then mix through the other ingredients.
Heart disease is New Zealand’s single biggest killer
You can save lives by funding research