Vegetable Burgers ©
A delicious plant-based meal low in saturated fat and full of flavour, it's a crowd pleaser!
Details
- Serves 6
- 12 Ingredients
- 15 Minutes Prep
- 15 Minutes Cook
- Easy
Nutrition per serve
- Energy 1460kJ
- Protein 13.0g
- Fat (total) 10.0g
- - Saturated Fat 2.0g
- Carbohydrate (total) 48.0g
- - Sugars 6.0g
- Fibre 7.0g
- Sodium 460mg
Ingredients
1 small carrot, grated
1 small zucchini (courgette), grated
400g can lentils, drained and rinsed
1 small can corn kernels (no added salt)
1 cup dry breadcrumbs
1 tablespoon mayonnaise
1 egg
1 tablespoon chopped chives
2 tablespoons olive oil
6 medium bread rolls
6 tomato slices
lettuce leaves
Method
- Combine carrot, zucchini (courgette), lentils, corn kernels, breadcrumbs, mayonnaise, egg and chives in a bowl and shape ⅓ cup of mixture into patties. Refrigerate for 30 minutes.
- Pre heat a non-stick frying pan over medium heat, add oil and cook burgers in batches for 5 minutes on each side or until cooked through. Place in oven for 5 minutes to cook through.
- Serve on rolls with tomato, lettuce and salsa of your choice.
Dietitian Notes / Recipe Tips
This recipe is also a perfect meal for one with leftovers for the week – just place the leftover patties in the freezer.
Once cooked, patties can be kept refrigerated for up to 4 days.
Try substituting different grated vegetables in place of carrot and zucchini (courgette) for a variety of flavours.
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Provider Acknowledgement
Recipe and image kindly provided by Sanitarium Health and Wellbeing Company. Recipe at https://www.sanitarium.com.au/recipes/a-z/vegetable-burgers
