Vegan Beetroot and Lentil Patties with Lemon Herb Dressing
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Ingredients
- 2 raw beetroot
- 250 g green lentils
- 1 onion
- 50 g breadcrumbs
- 1 lemon
- 10 g fresh parsley
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 354 kcal
- Protein
- 18.6 g
- Carbohydrate
- 47 g
- of which sugars
- 7.9 g
- Fat
- 8.9 g
- of which saturates
- 1.3 g
- Fibre
- 9.5 g
- Salt
- 0.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and finely grate the beetroot, then squeeze out any excess liquid.
- 2
Mash the drained lentils roughly and mix with the grated beetroot, chopped onion and breadcrumbs.
- 3
Shape into 8 patties and fry in the olive oil for 4-5 minutes each side until browned and firm.
- 4
Whisk a squeeze of lemon juice with a little more olive oil and the chopped parsley.
- 5
Drizzle the patties with the lemon herb dressing and serve.
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