Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 2 cloves garlic, crushed
- 1/3 cup coriander
- 1 small brown onion
- 2teaspoons ground coriander
- 2teaspoons ground cumin
- 400grams can lentils, drained and rinsed
- 1/2 cup macro organic quinoa
- 60grams baby spinach
- 80grams feta, crumbled (to serve)
- 2tablespoons olive oil
- 450grams beetroot, wedged, drained (to serve)
Nutrition per serving
1620kJ / 388Cal
1620 Kilojoules or 388 Calories
19% of daily energy intake*
Protein
16.2grams
Fat
17.7grams
Carbs
41.0grams
Sugars
11.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Bring 1 cup water to the boil in a small saucepan. Stir in the quinoa, reduce the heat, cover and simmer for 12-15 minutes or until tender. Set aside to cool.
Step 2 of 4
Meanwhile, heat half the oil in a small non-stick frypan. Add onion, garlic, cumin and coriander and cook for 5 minutes until softened. Transfer to a food processor with the quinoa, lentils and coriander. Process until roughly chopped.
Step 3 of 4
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.
Step 4 of 4
To serve, divide spinach leaves between serving plates. Top with beetroot and feta. Drizzle with a little oil and serve with lentil patties.
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