Free Recipe: Roast Pumpkin and Lentil Veggie Burger

Nutrition // Danni Flynn

With the weather heating up, there are so many more social occasions – why not serve up this delicious burger at your next one.

Serves 2

15 minutes prep

35 minutes cook time

339 calories per serve

Ingredients

  • 150g Pumpkin, cut into 2cm cubes
  • 1g Olive Oil Spray
  • 1/2 tsp ground cumin
  • 1/2 cup canned lentils, rinsed and drained
  • 2 shallots, thinly sliced
  • 30g rolled oats
  • 2 tsp plain flour
  • 2 grainy bread rolls (140g)
  • 2 tbsp tzatziki
  • 1 tomato, thinly sliced
  • 25g baby spinach

Veggie Burger Method

  1. Preheat oven to 200°C. Line a large baking tray with non-stick baking paper.
  2. Place pumpkin on prepared tray, spray with oil and sprinkle with cumin. Roast for 25 minutes or until golden and tender. Transfer to a large bowl, roughly mash and set aside to cool.
  3. Add lentils, shallots and oats to pumpkin. Season with freshly ground black pepper. Using clean hands, combine well. Shape mixture into 2 patties. Cover and refrigerate for 30 minutes, to firm.
  4. Spread flour onto a plate, then dust patties evenly on both sides. Spray a large non-stick frying pan with oil and heat over medium heat. Add patties and cook for 3 minutes each side or until golden.
  5. Halve rolls, hollow out and discard bread from centre. Toast both sides.
  6. Spread tzatziki onto one half of each roll. Top with patties, tomato, spinach and roll top to serve.

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