Squash and Lentil Burgers served in Crusty Brown Rolls
- 0:50 TIME
- 10 portions
200g mushrooms finely chopped
200g butternut squash grated
200g cooked lentils
2 eggs beaten
30g fresh parsley finely chopped
2 garlic cloves finely chopped
150g MAGGI® Mashed Potato Flakes (following the cold method)
10 crusty rolls, brown
150g mozzarella, sliced into 10
150g salad leaves
150g MAGGI® Rich & Rustic Tomato Sauce
Prep: 30 minutes. Cook: 20 minutes.
- Simply mix together mushrooms, butternut squash, lentils, breadcrumbs, eggs, parsley, garlic and prepared mashed potato.
- Form into 10 burger patties, cover and chill for at least 1 hour
- Bake on greaseproof paper in an oven preheated to 180⁰C for 25 minutes
- Serve stuffed into a crusty roll with a slice of mozzarella, fresh salad and rustic ketchup.
This recipe also makes great vegetarian meatballs.
of which: saturates
of which: sugars
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.