This recipe is a great one to make with little helpers. Adding lentils to the patties reduces the meat content, while also adding a plant-based protein to dinner.

Each serving provides 603 kcal, 33.2g protein, 52.3g carbohydrate (of which 9g sugars), 27.2g fat (of which 8.7g saturates), 7.8g fibre and 1.86g salt.

Cook

10 to 30 mins

Serve

Serves 4

Dietary

Egg-free

HealthyNut-free

Pregnancy-friendly

This recipe is a great one to make with little helpers. Adding lentils to the patties reduces the meat content, while also adding a plant-based protein to dinner.

Each serving provides 603 kcal, 33.2g protein, 52.3g carbohydrate (of which 9g sugars), 27.2g fat (of which 8.7g saturates), 7.8g fibre and 1.86g salt.

Ingredients

For the patties

• 2 tbsp olive oil
• ½ small red onion, finely chopped
• 1 large garlic clove, finely chopped
• 1 tsp ground cumin
• 1 tsp sweet smoked paprika
• ½ tsp ground cinnamon
• 1 tbsp dried mixed herbs
• 400g tin green lentils, drained and rinsed
• 250g/9oz lamb mince
• sea salt and freshly ground black pepper

For the salad

• ½ small red onion, thinly sliced
• 300g/10½oz cherry tomatoes, halved
• 100g/3½oz cucumber, diced
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1 tsp dried oregano
• 50g/1¾oz black olives, pitted
• 65g/2¼oz feta, cubed
• sea salt and freshly ground black pepper

To serve

• 100g/3½oz natural yoghurt
• 20g/½oz sun-dried tomato pesto
• 1 tsp lemon juice
• 4 wholemeal pittas, lightly toasted
• 65g/2¼oz salad leaves (we used rocket)

Method

To make the patties, heat 1 tablespoon of the olive oil in a frying pan over a medium heat. When hot, add the onion and garlic and fry for 3–4 minutes until the onion starts to soften. Add the cumin, paprika, cinnamon and dried herbs to the pan and fry for 1 minute, stirring regularly to ensure the spices don’t burn. Remove from the heat and allow the onion mixture to cool completely.

Meanwhile, put the lentils into a large bowl and crush to a very coarse paste using a fork or potato masher. Add the lamb mince, cooled onion mixture and a very generous pinch of salt and pepper. Knead all the ingredients together using clean hands, then divide into 16 equal portions.

Squash each portion into 5–6cm-/2–2½in-wide patties using your hands.

Heat the remaining 1 tablespoon olive oil in a frying pan over a low-medium heat and add the patties. Fry for 3 minutes or until browned, then flip and cook for a further 2–3 minutes on the other side, until cooked through. Keep warm until ready to serve.

Meanwhile, make the Greek salad. Put the red onion and cherry tomatoes into a bowl. Season with salt and pepper and set aside for a couple of minutes. Once the tomatoes have started to release a little liquid and the onions have begun to soften, add the cucumber, oil, lemon juice and dried oregano. Stir well. Add the olives and feta to the salad, then gently mix everything together. Transfer to a serving bowl.

When ready to serve, combine the yoghurt, pesto and lemon juice in a small bowl. Stir to make a sauce.

Cut the toasted pittas in half and stuff each pocket with a handful of salad leaves. Add two patties and some yoghurt sauce to each pitta half and serve alongside the Greek salad.

Recipe tips

If you don’t want to fry your patties, cook them in the air fryer at 180C for 10 minutes instead, flipping after 5 minutes.