When it comes to sausages, it’s what’s inside that counts, so try Jill Dupleix’s low-fat take on a spicy favourite.
Ingredients
- 500g lean beef mince
- 1 egg
- 1 teaspoon smoked paprika (pimenton)
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 2 tablespoons extra virgin olive oil
- 400g can brown lentils, rinsed, drained
- 100g drained canned beetroot
- 1/2 red onion, thinly sliced
- 100g low-fat natural yoghurt
- 2 tablespoons mint leaves
- Lemon wedges, to serve
Method
- Step 1Place beef, egg, and spices in a food processor, then season and whiz until just combined. Using damp hands, shape the mixture into 12 patties.
- Step 2Brush the patties with 1 tablespoon oil, then in batches cook, turning, in a large non-stick frypan over medium heat for 8-10 minutes until browned and cooked through.
- Step 3Meanwhile, place lentils in a saucepan with 1 cup (250ml) water. Bring to a simmer over medium heat and cook for 5 minutes or until heated through. Drain and season.
- Step 4Blend the beetroot and remaining 1 tablespoon oil until smooth. Season.
- Step 5Spoon beetroot relish and warm lentils onto 4 serving plates. Top with onion, merguez ‘‘sausages’, yoghurt and mint. Season and serve with lemon wedges.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1576 kj
Energy
20g
Fat Total
6g
Saturated Fat
4g
Fibre
35g
Protein
136mg
Cholesterol
219.52mg
Sodium
5g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
- Author: Jill Dupleix
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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