Vegetable burgers

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Serves 6
Prep 15
Cook 15
Low in saturated fat and full of flavour, a perfect addition to your next summer barbecue.

Description

Low in saturated fat and full of flavour, a perfect addition to your next summer barbecue.
  • 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 tbs mayonnaise
  • 1 egg
  • 1 tbs chopped chives
  • 2 tbs olive oil
  • 6 medium bread rolls
  • 6 tomato slices
  • lettuce leaves

Weight, measurement and temperature conversions

View nutrition information per serve

  1. 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.
  2. 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.
  3. Serve on rolls with tomato, lettuce and salsa of your choice.

Tips

  • 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.

Tips

  • 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.

Nutrition Information