Lentil and potato burgers
Whip up a delicious and nutritious meal with these Lentil and Potato Burgers, featuring hearty lentils, creamy potatoes, tangy feta cheese, and sun-dried tomatoes. Perfect for vegetarians, these patties are packed with protein and flavor, enhanced by aromatic cumin, fresh coriander, and spearmint. Serve with a dollop of Greek yogurt for a refreshing finish. Easy to make and perfect for dinner!
- 04 Feb 2025
- Cook time 25 min
- Prep time 15 min
- 4 Servings
- 13 Ingredients
Lentil and potato burgers are a delicious and nutritious vegetarian alternative to traditional meat burgers. Packed with proteins from lentils and rich flavors from a variety of herbs and spices, these burgers are a perfect option for a wholesome meal. The combination of feta cheese and sun-dried tomatoes adds tangy and savory notes, making each bite a delightful experience. Easy to prepare and immensely satisfying, this recipe is sure to become a favorite in your household.
Ingredients:
Instructions:
- Peel the potatoes and cut them into chunks.
- Boil the potatoes in salted water until they are fork-tender, about 15-20 minutes.
- Drain the potatoes and mash them in a large mixing bowl.
- Drain and rinse the canned lentils well.
- Add the lentils to the mashed potatoes and mix thoroughly.
- Finely chop the onion and garlic cloves.
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Sauté the chopped onion and garlic until they are soft and translucent, about 5 minutes.
- Add the ground cumin to the skillet and cook for an additional minute.
- In the large mixing bowl with the mashed potatoes and lentils, add sautéed onions and garlic.
- Crumble the feta cheese and chop the sun-dried tomatoes, then add them to the bowl.
- Finely chop the coriander leaves and spearmint, then add them to the mixture.
- Lightly beat the eggs and add them to the bowl.
- Mix well to combine all ingredients.
- Gradually add the bread crumbs to the mixture, combining well after each addition until the mixture is firm enough to form patties.
- Form the mixture into burger patties, each about the size of your palm.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
- Cook the patties in the skillet, about 4-5 minutes per side, until they are golden brown and heated through.
- Serve the lentil and potato burgers hot.
- Optionally, serve with a dollop of Greek yogurt on top or on the side as a dipping sauce.
Tips:
- Make sure to drain and rinse the canned lentils well to remove excess salt and brine.
- Boil the potatoes until they are tender and easy to mash, ensuring a smooth mixture.
- Dice the onions and mince the garlic cloves finely to evenly distribute their flavors throughout the burger mix.
- Crumble the feta cheese for easier incorporation into the burger mixture.
- Soak sun-dried tomatoes in hot water for a few minutes if they are too hard, making them easier to chop.
- Allow the mixture to rest for a few minutes before shaping into patties; this helps the ingredients to bind better.
- Use a non-stick pan or add a little extra olive oil when frying the patties to prevent sticking.
- For a crispy texture, you can bake the patties in the oven instead of frying.
Lentil and potato burgers bring together the best of flavors and nutrition, making them an incredibly satisfying vegetarian dish. Whether served with a side of fresh salad, tucked into a bun, or accompanied by your preferred dipping sauces, these burgers are bound to please. Remember, the key to exceptional taste lies in the balance of spices and fresh ingredients. Enjoy your culinary creation, and relish the burst of flavors in every bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 340 grams |
| Energy | |
| Calories 430kcal | 22% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 10g | 27% |
| Sugar 14g | 14% |
| Fat | |
| Fat 27g | 32% |
| Saturated 8g | 26% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 150mg | 27% |
| Vitamin B1 0.58mg | 48% |
| Vitamin B2 0.70mg | 54% |
| Vitamin B3 5mg | 33% |
| Vitamin B6 0.71mg | 41% |
| Vitamin B9 180ug | 45% |
| Vitamin B12 1.04ug | 44% |
| Vitamin C 33mg | 35% |
| Vitamin E 0.47mg | 3% |
| Vitamin K 18ug | 15% |
| Minerals | |
| Calcium, Ca 280mg | 22% |
| Copper, Cu 0.60mg | 67% |
| Iron, Fe 7mg | 59% |
| Magnesium, Mg 110mg | 25% |
| Phosphorus, P 450mg | 36% |
| Potassium, K 1520mg | 45% |
| Selenium, Se 24ug | 43% |
| Sodium, Na 560mg | 38% |
| Zinc, Zn 3.07mg | 28% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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