Lentil Burgers with Fried Potatoes

I make these burgers from beluga lentils and courgette. A generous amount of fresh parsley and mint gives these burgers a refreshing and flavourful twist. Served alongside are fried potatoes, which I enhance with seasoned fried onions. The green beans are stewed in a tomato sauce with oregano, following a Turkish recipe.

Green beans, tomatoes, courgette, white onion, garlic, potato, fresh mint, parsley, brown lentils, black beluga lentils, fenugreek seeds, cumin seeds, oregano, paprika powder, pul biber (spicy chilli flakes), sumac, oats, tomato puree, pepper and salt, sunflower oil.

MicrowaveMarleen's choice

Heat the burgers with potatoes and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 min

Preheat the burgers with vegetables and potatoes covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). These containers cannot go in the oven, transfer to an oven dish.

Energy121,33 kcal

Protein3,66 g

Fat3,28 g

of which saturated0,36 g

Carbohydrates16,66 g

Dietary fibre4,47 g

Salt0,38 g

Average weight: 540 g

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