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
2
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.
- Place on lined oven tray. Drizzle with olive oil, sprinkle with crispy seasoning and a pinch of salt and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
- When wedges have 10 minutes remaining, set your air fryer to 200°C.
- Place bean, lentil and zucchini patties in air fryer basket and cook until browned and heated through, 10-12 minutes (Cook in batches if your pan is getting crowded).
TIP: No air fryer? Place bean, lentil & zucchini patties on a lined oven tray. Cook patties for 10-15 minutes until cooked through. (Cook in batches if your pan is getting crowded).
- 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.
- Crumble fetta cubes and squeeze over some lemon juice over the rocket.
- Serve with crispy wedges and any remaining lemon wedges. Enjoy!
3150
kJ
Energy (kJ)
753
kcal
Calories
33.2
g
Fat
8.4
g
of which saturates
81.3
g
Carbohydrate
11
g
of which sugars
17.5
g
Dietary Fibre
23.9
g
Protein
0
mg
Cholesterol
2100
mg
Sodium
