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PREP 15 MIN · COOK 6 MIN
DF · GF · EF · NF · VE · V
INGREDIENTS
SERVING 1

  • 1 can of lentils (14 oz can) drained & rinsed
  • 140g mushrooms finely chopped
  • 2 tbs chickpea flour (besan) or plain flour
  • 1 tsp Cajun seasoning
  • salt & pepper, to taste
  • 2 small (1 3/4oz) wholegrain/wholewheat (or gluten free) rolls cut in half
  • 3 tsp mayonnaise (regular or egg free)
  • 25g dill pickles sliced
  • 12 cup (20g) baby spinach leaves
  • 1 medium tomato sliced
METHOD
This method is based on 1 serving
  1. Place lentils in a large bowl and roughly mash with a fork, leaving some whole. 

     

  2. Add mushrooms, flour, spice, salt and pepper. Mix well until mixture holds together and form into patties.

     

  3. Heat a large non-stick skillet over medium heat. Add patties and cook for 3 minutes each side until golden and crisp.

     

  4. Spread base of rolls with mayonnaise and top with pickles, spinach, patty and tomato. Season with salt and pepper and finish with remaining half of roll to serve.

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 3571
Energy (cals) 852
Protein4 7g
Fat 17.6g
Sat. Fat 1.8g
Carbs 110.5g
Sugar 9.9g
Fiber 24.9g
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