

Squash and Lentil Burgers served in Crusty Brown Rolls
- 0:50 TIME
- 10 Portions
INGREDIENTS
200g mushrooms finely chopped
200g butternut squash grated
200g cooked lentils
100g breadcrumbs
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
METHOD
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.
CHEF'S TIP
This recipe also makes great vegetarian meatballs.
NUTRITION INFORMATION
Typical Values | Per 100g | Per Serve | Reference Intake | % RI* |
Energy | 715 kJ 170 kcal | 1376 kJ 326 kcal | 8400 kJ 2000 kcal | 16% |
Fat | 3.6g | 7.0g | 70g | 10% |
of which: saturates | 1.7g | 3.2g | 20g | 16% |
Carbohydrate | 25.5g | 49.0g | 260g | 19% |
of which: sugars | 2.1g | 4.1g | 90g | 5% |
Fibre | 2.8g | 5.3g | - | - |
Protein | 7.4g | 14.2g | 50g | 28% |
Salt | 0.72g | 1.38g | 6g | 23% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
Products used in the recipe

