Herbed Lamb Patties with Warm Lentil & Beetroot Salad
Juicy, herb-infused lamb patties served over a vibrant and earthy warm salad of lentils and beetroot, finished with a zesty lemon dressing. A perfect soy-free, balanced meal.
1250 Kalorien
$5 pro Portion
$30 Min.
2 Portionen
soy-free, any cuisine
Zutaten
- 300g lean lamb mince
- 250g cooked brown lentils
- 200g cooked beetroot, diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 15g fresh mint, chopped
- 15g fresh parsley, chopped
- 50g arugula (rocket)
- 30ml extra virgin olive oil
- 1 lemon, for juice
- 5g ground cumin
- Salt and black pepper to taste
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Anleitung
- 1.In a mixing bowl, combine the lamb mince, half of the chopped red onion, half of the minced garlic, the chopped mint, parsley, and ground cumin. Season with salt and pepper, then mix well and form into 4-6 small patties.
- 2.Heat 15ml of olive oil in a large frying pan over medium-high heat. Cook the patties for 3-4 minutes per side, until browned and cooked through. Remove from the pan and set aside to rest.
- 3.In the same pan, add the remaining chopped onion and minced garlic. Sauté for 1-2 minutes until fragrant and softened.
- 4.Add the cooked lentils and diced beetroot to the pan, stirring gently to combine. Warm through for another 2-3 minutes.
- 5.Remove the pan from the heat. Stir in the arugula until it just begins to wilt. Drizzle with the juice of one lemon and the remaining 15ml of olive oil. Season the salad to taste with salt and pepper.
- 6.Divide the warm lentil and beetroot salad between two plates and top with the herbed lamb patties to serve immediately.
Nährwertinformationen
67g
fat
70g
carbs
25g
fiber
80g
protein
Warum dieses Rezept
This recipe is a powerhouse of balanced nutrition. Lamb provides high-quality protein and iron, while lentils offer plant-based protein and abundant fiber for digestive health. Beetroot adds essential vitamins, minerals, and antioxidants for a complete, soy-free meal.