Black Bean & Lentil Patties

#loveyourleftovers. These burgers are packed with plant based protein, fibre, folate and iron. A crisp cos lettuce cup is the perfect pairing for your Mexican feast. A delicious Fresh Start friendly solution for your next Summer BBQ!

Serves 2



½ x 400g can lentils, drained and rinsed 
¾ x 400g can black beans, drained and rinsed 
¼ brown onion, diced 
1 egg, whisked
3 Tbsp wholemeal breadcrumbs
2 tsp smoked paprika
1 tsp ground cumin


½ cup frozen corn 
¼ avocado, diced 
1 tomato, diced 1cm

To serve

½ cos lettuce, leaves separated 
2 Tbsp lite sour cream


  1. Preheat oven to 210°C.
  2. Prep & make mixture. Add all patty ingredients and 1 tsp salt to a food processor and blend for about 1 minute, until combined.
  3. Using about 2 tablespoons worth, roll mixture into balls then flatten into patties, about 1cm thick. Place on a lined oven tray, brush with ½ tsp oil and set aside in fridge for at least 10 minutes to firm up.
  4. Bake patties. After patties have chilled, transfer to oven to bake for 20–22 minutes, until golden and cooked through. Turn once during cooking.
  5. Prep & make salsa. While patties cook, cook corn in pot of boiling water for about 1 minute. Drain, rinse under cold water and drain again well. Add to bowl, along with avocado, tomato and a small drizzle of vinegar. Season.
  6. Prep serving ingredients.
  7. Serve lettuce leaves filled with patties, salsa and sour cream.

Tip, to save turning the oven on, pan-fry patties for about 2 minutes each side on medium-high heat, until cooked through.

Nutritional Info (per serve)
Energy (kJ): 1569
Energy (Cal): 375
Carbohydrate (g): 44.1
Protein (g): 19.3
Fat (g): 12.2
Saturated Fat (g): 2.6
Sugars (g): 5.9

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