Veggie Burgers

25/11/2020
Category, , , ,
Yields15 Servings

Classification

NSW:   EVERYDAY  ACT: GREEN

Ingredients

 500 g sweet potato, peeled, chopped, cooked and mashed
 800 g green or brown lentils, drained
 1 clove garlic, crushed
 1 carrot, grated
 1 cup wholemeal breadcrumbs
 1 egg, lightly beaten
 2 tbsp flat leaf parsley, chopped
 Canola oil spray

Method

1

When the cooked sweet potato is cool, add in the remaining ingredients and mix well.

2

Divide into 15 even balls and shape into patties.

3

Allow patties to set in fridge for at least one hour.

4

Spray a hot frying pan with canola oil spray and cook patties on medium heat for 5 minutes or until golden, before turning over and cooking for a further 5 minutes.

Tips

  • Wrap patties individually and freeze until needed.
Nutrition Facts

Serving Size 78g

Servings 15

Amount Per Serving
Calories 71
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.2g1%
Sodium 140mg6%
Total Carbohydrate 10.8g4%
Sugars 2.8g
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 500 g sweet potato, peeled, chopped, cooked and mashed
 800 g green or brown lentils, drained
 1 clove garlic, crushed
 1 carrot, grated
 1 cup wholemeal breadcrumbs
 1 egg, lightly beaten
 2 tbsp flat leaf parsley, chopped
 Canola oil spray

Directions

1

When the cooked sweet potato is cool, add in the remaining ingredients and mix well.

2

Divide into 15 even balls and shape into patties.

3

Allow patties to set in fridge for at least one hour.

4

Spray a hot frying pan with canola oil spray and cook patties on medium heat for 5 minutes or until golden, before turning over and cooking for a further 5 minutes.

Veggie Burgers
IngredientsDirections