Vegetarian delights
Preparation time:
Makes: 20 patties
Recipe highlights Serves: 20
- Suitable to freeze
- Store covered in fridge (under 5°C)
- Nut free
- Vegetarian
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Ingredients
- 425g lentils, can, rinsed and drained
2 potatoes, peeled and halved
1/2 cup milk
2 spring onions, finely chopped
1/2 cup wholemeal breadcrumbs, fresh
100 g green beans
1 egg, slightly beaten
1 carrot, grated
1/4 cup coriander, fresh, chopped
fine polenta, (cornmeal)
2 tablespoons vegetable oil
Cooking method
-
1. Steam potatoes until soft. Drain and mash, slowly adding milk.
2. Cook green beans in microwave for 2 minutes. Chop finely.
3. Combine potato, lentils, spring onions, breadcrumbs, green beans, egg, carrot and coriander in large bowl. Mix thoroughly.
4. Roll mixture into small patties and coat in polenta.
5. Heat oil in pan. Fry patties 1 minute on either side or until golden brown.
Notes: Serve with fresh tomato sauce or chutney.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 54.38g | 100.00g |
| Energy (kJ) | 213.89kJ | 393.36kJ |
| Protein (g) | 2.01g | 3.70g |
| Total fat (g) | 2.89g | 5.32g |
| - Saturated fat (g) | 0.53g | 0.97g |
| - Polyunsaturated fat (g) | 0.95g | 1.74g |
| - Monounsaturated fat (g) | 1.19g | 2.18g |
| Cholesterol (mg) | 10.21mg | 18.78mg |
| Carbohydrate-available (g) | 3.82g | 7.02g |
| CarbohydrateSE (g) | 3.81g | 7.00g |
| - Sugars (g) | 0.74g | 1.36g |
| Water (g) | 43.46g | 79.92g |
| Dietary fibre (g) | 1.01g | 1.85g |
| Thiamin (mg) | 0.05mg | 0.09mg |
| Riboflavin (mg) | 0.03mg | 0.06mg |
| Niacin (mg) | 0.36mg | 0.66mg |
| Niacin equivalents (mg) | 0.70mg | 1.28mg |
| Vitamin C (mg) | 4.61mg | 8.47mg |
| Total folate (ug) | 18.43ug | 33.90ug |
| Total vitamin A equivalents (ug) | 63.71ug | 117.16ug |
| Retinol (ug) | 6.83ug | 12.57ug |
| Beta carotene equivalents (ug) | 341.97ug | 628.91ug |
| Sodium (mg) | 68.58mg | 126.12mg |
| Potassium (mg) | 120.94mg | 222.42mg |
| Magnesium (mg) | 8.86mg | 16.29mg |
| Calcium (mg) | 14.84mg | 27.29mg |
| Phosphorus (mg) | 33.46mg | 61.53mg |
| Iron (mg) | 0.49mg | 0.90mg |
| Zinc (mg) | 0.27mg | 0.49mg |
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Source: These recipes were developed and tested by Consumer Science students studying Community Nutrition at RMIT University in 2003.
This recipe was orginally published as:
Vegetarian delights
Recipe publication date on: 07/23/2003
Last reviewed on: 22/08/2014
