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Spiced red lentil burgers with potato wedges recipe

Spiced red lentil burgers with potato wedges recipe

2 ratings

Created by The Tesco Real Food team

What a wholesome treat these lentil burgers are. Providing 2 of your 5-a-day plus fibre and protein, this is one plant-based family meal you'll want to make on repeat. The burgers don't skimp on taste either, with garlic, herbs and spices boosting flavour without added salt, topped with a quick red onion pickle. Yum! See method

Ingredients

  • 1 red onion, thinly sliced​
  • ½ lemon, juiced
  • 250g red lentils, rinsed
  • 3 large potatoes, cut into wedges
  • 3 tbsp vegetable oil
  • 1 onion, chopped
  • 1 carrot, scrubbed and grated
  • 1 courgette, trimmed and grated
  • 3 large garlic cloves, crushed
  • 1 tbsp cumin seeds
  • 10g fresh coriander, half finely chopped
  • 100g wholemeal bread, blitzed to crumbs
  • 4 white batch rolls, halved
  • 130g pack shredded iceberg lettuce
2 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

    3230kj
    766kcal     38%

  • Fat

    16g 22%

  • Saturates

    2g 8%

  • Sugars

    12g 13%

  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 115.5g Protein 31g Fibre 20.5g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the red onion with the lemon juice and a pinch of salt. Set aside to pickle for 30 mins, then drain any excess liquid.
  2. Meanwhile, cook the lentils in a lidded saucepan with 700ml water for 15 mins, skimming off any scum that rises to the surface and stirring occasionally, or until the lentils are very soft. Drain well.
  3. 3 Meanwhile, toss the potatoes with 1 tbsp oil, then bake for 30-35 mins, turning halfway, until golden and cooked through.
  4. Heat 1 tbsp oil in a frying pan over a medium heat and cook the onion, carrot and courgette for 15 mins. Stir through the garlic and cumin, cook for 1 min more, then add the lentils and cook for 5 mins, stirring frequently, until the mixture resembles a thick paste. Tip into a bowl and mix with the finely chopped coriander and breadcrumbs.
  5. Once cool enough to handle, shape the mix into 4 patties. Wipe the frying pan; heat the remaining oil over a medium heat. Cook the burgers for 3-4 mins each side until golden.
  6. Fill the rolls with the lettuce, lentil burgers, pickled red onion and remaining coriander; serve with the wedges.

Freezing and defrosting guidelines

Freeze burgers only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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