Nonna’s nutty burgers
I N G R E D I E N T S
• 1 cup cooked brown rice
• 1 ½ cups cooked brown lentils OR 1 x 400 g can lentils, drained
• 1 ½ cups (4-5 slices) wholegrain breadcrumbs
• ½ cup peanut butter
• ¾ cup grated carrot
• ¾ cup grated zucchini (squeezed)
• ½ cup fresh parsley, chopped
• 2 Tbsp tamari or soy sauce
• 1 Tbsp Italian herbs
• 1 tsp paprika
• Olive oil (for cooking)
• ¼ tsp chilli flakes (optional)
• ¼ tsp garlic powder (optional)
N U T R I T I O N H I G H L I G H T S
☑ High in plant protein
☑ Iron from lentils and parsley
☑ Excellent fibre content
☑ Healthy unsaturated fats
☑ Freezer friendly ( Freeze patties between baking paper)
This recipe was produced with support from Healthy Loddon Campaspe, Omnia Health and Macedon Ranges Shire Council.
M E T H O D
1. Mash all ingredients together thoroughly to form a thick dough.
2. If mixture is too soft, add extra breadcrumbs.
3. Preheat oven to 200°C (180°C fan-forced).
4. Roll mixture into 8 equal balls then press into 1-1.5 cm thick patties.
5. Place on an oiled baking tray and lightly brush with olive oil.
6. Bake 15 minutes, turn carefully, and bake another 10 minutes until firm and golden OR pan fry 3–4 minutes each side.
S E RV I N G S U G G E S T I O N S
serve in wholegrain burger roll
Pair with roast veggies
crumble leftovers into wraps/salads