Lentil Burgers

WW 5.5pt

serves 4

350g sweet potato (kumara), peeled and chopped

1 x 400g can brown lentils, rinsed and drained

50g 99% fat free semi-dried tomatoes, finely chopped

3 green shallots, thinly sliced diagonally

1 egg, lightly beaten

1/3 cup breadcrumbs

2 tsp olive oil

1 medium brown onion, halved, thinly sliced

1 tbs balsamic vinegar

1 tsp brown sugar

4 large round wholemeal bread rolls, halved horizontally

60g baby rocket leaves

1 large tomato, sliced

preheat oven to 200C or 180C fan forced. Line a baking tray with baking paper. Steam the sweet potato for 10 mins or until tender. Mash, then cool slightly. Place sweet potato, lentils, tomato, shallots, egg and breadcrumbs in a large bowl. Season with salt and  freshly ground black pepper and stir well until combined.

Divide mixture into 4 equal portions, shape each portion into a 9cm round patty about 1.5cm thick. Place patties onto prepared tray and spray with oil. Bake for 20 minutes, turning once, or until lightly browned.

Meanwhile, heat oil in a medium non-stick frying pan over low heat. Add onion and cook for 10 mins or until softened. Add vinegar and sugar, cook for a further 2 minutes. Season with salt and freshly ground black pepper. 

Toast the cut side only of th bread rolls until lightly browned. Place roll bases onto serving plates and layer with patties, rocket, tomato and caramelised onion. Top with remaining toasted bread roll halves.

TIP! 

You can substitute sweet potato with any type of regular potato  when making patties.

Spinach & Tuna Rice Cake

WW 3pt

serves 6

2 medium red capsicum, finely chopped
2 garlic cloves, crushed
200g baby spinach
2 cups cooked rice
425g can tuna in springwater, drained and flaked
4 green shallots, finely chopped
1 tbs fresh dill
2 eggs, lightly beaten
2 egg whites, lightly beaten
1 tsp lemon rind, grated
rocket leaves to garnish


Preheat to 180C. Grease a 22cm round ovenproof dish or cake tin and line the base with baking paper.


Heat a large oil-sprayed non-stick frypan over medium heat. Add the capsicum and cook, stirring,  for 5 minutes or until softened. Add the garlic and spinach, cook until the spinach wilts. Cool.


Combine the spinach mixture, rice, tuna, shallots, eggs, egg whites, dill and rind in a large bowl Season and mix well.


Spoon mixture into the prepared dish and press down firmly. Bake for 25 minutes, or until firm. Garnish with rocket and serve cut into wedges.