with Crispy Wedges & Fetta
A vibrant twist on burger night! This wholesome Greek-inspired stack features a spiced bean and lentil patty, creamy hummus and crumbled fetta for a hit of salty tang. Paired with golden crispy wedges, it’s a satisfying, meat-free meal that delivers on flavour without the faff.
Allergens
Utensils
Tags
Bean, Lentil & Zucchini Patties
1
Bake-at-home burger buns
2
Crispy Seasoning
1 sachet
Fetta Cubes
1 packet
Hummus
1 packet
Lemon
1
Potato
2
Rocket
1 packet
Tomato
1
Rosemary
1 packet
Olive oil
1 drizzle
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into wedges. Pick and finely chop rosemary (see ingredients).
• Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with crispy
seasoning, rosemary and a pinch of salt, then toss to coat.
• Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into wedges. Pick and finely chop rosemary (see ingredients).
• Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with crispy
seasoning, rosemary and a pinch of salt, then toss to coat.
• Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• While patties are cooking, halve bake-at-home burger buns and bake directly
on a wire oven rack until heated through, 2-3 minutes.
• Thinly slice tomato into rounds.
• Slice lemon into wedges.
• Spread bun bases with hummus, then top with patties, tomato and
rocket leaves.
• Crumble over fetta cubes and squeeze some lemon juice over the rocket.
• Serve with crispy wedges and any remaining lemon wedges. Enjoy!
2500
kJ
Energy (kJ)
598
kcal
Calories
26.9
g
Fat
7.6
g
of which saturates
63
g
Carbohydrate
7.6
g
of which sugars
13.2
g
Dietary Fibre
19.9
g
Protein
0
mg
Cholesterol
1710
mg
Sodium
