Lentil Pattie with Mustard and Vinegar Dressed Salad

Vegetarian Friendly

Serves: 4
Prep Time:
20 min
Cooking Time: 10 min


  • 400g can chickpeas, drained and rinsed
  • 200g can brown lentils, drained and rinsed
  • 1 egg
  • 2 Tbsp of almond dukkah
  • 1 Tbsp plain flour
  • 2 cups corn kernels
  • ¼ red onion, diced
  • 2 Tbsp balsamic dressing
  • 1 tsp dijon mustard
  • 4 cups mixed baby salad leaves
  • 16 cherry tomatoes, halved
  • 1 small cucumber, sliced
  • salt and pepper to taste


  1. Preheat oven to 180°degrees.
  2. Process the chickpeas in food processor, until a smooth mixture is formed.
  3. In a bowl combine pureed chickpeas, brown lentils, dukkah and the egg, and mix thoroughly.
  4. Form into patties and lightly dust in flour.
  5. Bake in the oven for about 30 minutes or until golden brown.
  6. While patties are cooking, assemble salad by combining lettuce , corn, tomatoes, onion and cucumber in a bowl.
  7. Once patties are cooked drain on paper towel and serve with salad.

Suitable for;

FAST startN
Body trimmingY

During Trimsition and Body Trimming phases add 1 serve of starchy carbohydrates per person.

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