Roast Pumpkin & Veggie Lentil Burger

Food & Nutrition

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1 SERVE

15 MIN PREP

35 MIN COOKING

330 CAL/SERVE

INGREDIENTS

70g Pumpkin, cut into 2cm cubes
1g Olive Oil Spray
1 Pinches Ground Cumin (1g)
1/4 Cups Canned Lentils (46g), rinsed & drained
1 Shallot (3g), thinly sliced
15g Rolled Oats
1 Teaspoons Plain Flour (3g)
2 Teaspoons Tzatziki (10g)
1 Grainy Bread Roll (70g), halved & toasted
1/2 Tomato (84g), thinly sliced
10g Baby Spinach

METHOD

Preheat oven to 200°C. Line a large baking tray with non-stick baking paper.
Place pumpkin on prepared tray, spray with oil and sprinkle with cumin. Roast for 25 minutes or until golden and tender. Transfer to a large bowl, roughly mash and set aside to cool.
Add lentils, shallots and oats to pumpkin. Season with freshly ground black pepper. Using clean hands, combine well. Shape mixture into a patty. Cover and refrigerate for 30 minutes, to firm.
Spread flour onto a plate, then dust patty evenly on both sides. Spray a large non-stick frying pan with oil and heat over medium heat. Add patty and cook for 3 minutes each side or until golden.
Spread tzatziki onto one half of roll. Top with patty, tomato, spinach and roll top to serve.