4.5
2 ratings

Curried Chickpea and Lentil Patties With Spiced Sweet Potato, Arugula and Avocado

A delicious way to make vegetarian patties
Curried Chickpea and Lentil Patties
Leah Itsines

These lentil patties are the perfect meatless alternative to traditional burger patties. Eat them as part of a bowl like this recipe describes, or serve them on a bun!

Recipe courtesy of Leah Itsines

Ready in
45 m
15 m
(prepare time)
30 m
(cook time)
1
Servings
660
Calories Per Serving

Ingredients

  • 1/2 small sweet potato
  • 1 Teaspoon olive oil
  • 1/4 Teaspoon ground cumin
  • Salt and pepper, to taste
  • 1/2 Teaspoon ground coriander
  • 3/4 Cups canned chickpeas, drained
  • 1/4 Cup canned brown lentils, drained
  • 1/3 Cup dried breadcrumbs
  • 1/2 Teaspoon grated fresh ginger
  • 1 garlic clove, sliced
  • 1/4 small brown onion, chopped
  • 1 handful of coriander leaves
  • 1 Teaspoon red curry paste
  • 1 egg
  • 1/4 avocado
  • 1 Cup arugula
  • 3 Tablespoons Greek yogurt

Directions

Preheat oven to 350 degrees Fahrenheit.

Place sweet potato on a baking tray and coat in olive oil, cumin, salt, pepper and ground coriander. Bake for 20–25 minutes or until tender.

Place chickpeas, lentils, breadcrumbs, ginger, garlic, onion, coriander, red curry paste, egg, salt and pepper in a food processor. Blend to a smooth consistency. Roll into three balls and flatten into patties.

In a small frying pan, heat a splash of olive oil over a medium heat. Cook patties for 2–3 minutes on each side or until lightly golden brown.

Arrange patties, sweet potato, arugula and avocado on plate and top with yogurt.

Nutritional Facts
Servings1
Calories Per Serving660
Total Fat25g38%
Sugar13gN/A
Saturated6g28%
Cholesterol168mg56%
Protein30g60%
Carbs84g28%
Vitamin A468µg52%
Vitamin B120.5µg21.3%
Vitamin B60.7mg51.6%
Vitamin C15mg17%
Vitamin D0.9µg5.7%
Vitamin E3mg20%
Vitamin K65µg54%
Calcium273mg27%
Fiber19g78%
Folate (food)241µgN/A
Folate equivalent (total)291µg73%
Folic acid30µgN/A
Iron7mg40%
Magnesium116mg28%
Monounsaturated11gN/A
Niacin (B3)5mg29%
Phosphorus411mg59%
Polyunsaturated4gN/A
Potassium1053mg22%
Riboflavin (B2)0.5mg41.3%
Sodium1060mg44%
Thiamin (B1)0.6mg49.1%
Zinc3mg29%