Vegetarian Lentil and Potato Burgers

Lentil and Potato Burgers Great for Vegetarians

Lentil and Potato Burgers Recipe

Here we are yet again with another Vegetarian Burger. Lentil and Potato Burgers are sure to pique your interest. There are a lot of flavours in this one as you can see from the huge ingredients list. If you prepare all of the items and bowl them up, as I do, it makes the job easier. Especially good if you are prone to being interrupted when cooking. How many cups of flour did I just put into that? Was it 2 or 3? Sick of re-sifting, I decided to bowl up years ago. Again I will mention that burgers like these are great for providing some point of difference when catering to crowds or just family and friends. They make things much more interesting, don’t you think? Anyway enjoy!

Serves 4


1 cup (200g) red lentils, rinsed well
2 potatoes (350g), chopped
1/4 cup (60ml) light olive oil
1 onion, finely chopped
1 large clove garlic, crushed
1 teaspoon ground cumin
1/2 cup (75g) crumbled feta cheese
1/2 cup (85g) semi-dried tomatoes, chopped
2 tablespoons chopped coriander
2 tablespoons chopped mint
2 eggs, lightly beaten
1 cup (110g) dried breadcrumbs
1/2 cup (125g) Greek yoghurt


Place lentils and potatoes in a saucepan with 2 cups of water. Bring to the boil, reduce heat and simmer, stirring, for 15 minutes until tender. Drain.

Heat 1/2 tablespoon of the oil in a frying pan over a medium heat. Cook the onion for 3 minutes, then add garlic and cumin. Cook for 30 seconds. Add lentils, potato and feta.

Mash until combined, remove rom heat and add tomatoes, coriander and mint. Season to taste.

Using wet hands, form into 12 patties. Dip into beaten egg and coat in breadcrumbs. Chill for 30 minutes until firm.

Heat a non-stick frying pan with half the remaining oil over a medium heat. Cook burgers in batches for 3-4 minutes each side until golden. Drain on paper towel. Serve with yoghurt.


There are a lot of ingredients in this recipe, prepare ingredients and put ready in bowls
Patties can be cooked on the barbecue
Best eaten on the day or reheated the next day
Use a flat bread to make into a wrap with salad and yoghurt
Great for lunch at work or school in a wrap

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