High Protein & 1 of your 5-a-day. A great option to have bun-less for a lighter meal choice. Serves 4
You will need:
2 red onions, 1 sliced, 1 chopped
1 lemon, juiced
1 tsp olive oil
390g tin green lentils, drained
2 tsp ground cumin
200g carrots, coarsely grated
75g wholemeal breadcrumbs
1 egg
100g feta, crumbled
70g pack wild rocket
For the tzatziki
100g cucumber, finely diced (de-seed if contains seeds)
100g natural 0% fat yogurt
10g mint, leaves chopped
Method:
Preheat your oven to gas 7, 220°C, fan 200°C.
Marinate the sliced onions with the lemon juice for 30 mins & then drain off the juice.
Heat the oil in a pan over a medium heat and cook the chopped onion for 2-3 mins until softened. Add the lentils and turn up the heat. Cook for 2 mins to evaporate the liquid, then add the cumin towards the end of this time.
Tip into a bowl.Add the carrot, breadcrumbs and egg to the bowl and mix.
Fold in the feta and shape into 4 burgers ( approx 8cm wide and 2cm tall)
Transfer to a baking tray lined with baking paper; place in oven for 15 mins.
Mix the cucumber with the yogurt and mint until smooth & season with a little salt & pepper.
Serve the burger with a spoonful of the tzatziki & add to plate with the marinated onion and rocket.
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