- 1 x 400g can lentils, rinsed, drained
- 2 garlic cloves, crushed
- 380g mushroom cups, coarsely chopped
- 30g (1/3 cup) dried (packaged) breadcrumbs
- 2 eggs, lightly whisked
- 2 egg whites
- Salt & freshly ground black pepper
- 1 1/2 tablespoons olive oil
- 1 large (about 160g) brown onion, thinly sliced into rings
- 4 soft soy-linseed bread rolls, split in half, buttered
- 40g salad
- Step 1Kids’ task: Combine lentils, garlic, mushroom, breadcrumbs, egg and egg whites in a large bowl. Season with salt and pepper. Divide mushroom mixture into 4 equal portions. Use your hands to shape each portion into an 8cm patty. Set aside.
- Step 2Heat 2 teaspoons of the oil in a large non-stick frying pan over medium-high heat. Add the onion and cook, stirring occasionally, for 8 minutes or until brown. Transfer to a heatproof bowl and cover with foil to keep warm.
- Step 3Heat the remaining oil in the same pan over medium-high heat. Add the patties and cook for 5 minutes each side or until brown and cooked through.
- Step 4Place bottom halves of rolls on serving plates. Top with salad, patties, onion and remaining bread. Serve immediately.
- Diabetes friendly
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
All nutrition values are per serve
- Author: Jane Charlton
- Image credit: Mark O'Meara
- Publication: Australian Good Taste