Carrot and lentil patties with tzatziki
- 400g can brown lentils, rinsed and drained
- 2 carrots, grated
- ½ cup flat-leaf parsley, chopped
- 3 spring onions, finely chopped
- 2 cloves garlic, crushed
- 1 teaspoon grated lemon rind
- 1 egg
- ½ cup breadcrumbs
- cooking oil spray
- salad greens, to serve
- 1 pot tzatziki or yoghurt dip, to serve
1 Combine the lentils, carrot, parsley, spring onion, garlic and lemon rind. Use a potato masher to mash until they are combined. Add the egg and half the breadcrumbs. Stir until well combined.
2 Shape the mixture into 8 patties. Coat patties in the remaining breadcrumbs. Heat a large non-stick frying pan over a medium-high heat. Spray patties all over with cooking oil. Add half the patties to the pan and cook for 2 minutes each side, or until brown and hot. Repeat with remaining patties.
3 Place salad greens on serving plates. Top with patties and tzatziki and serve.
Nutrition Info (per serve)
Total fat 9.6g
Saturated fat 1.8g
Dietary fibre 11.3g
Replace carrot with 400g potatoes, cooked, and add a small can of salmon for fish cakes.
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