Carrot and Feta Burgers

Carrot and Feta Burgers

High in protein and one of your five a day, these cumin-spiced carrot, lentil and feta patties are best served with marinated onion and creamy tzatziki.  

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 4 people


Preheat the oven to gas 7, 220°C, fan 200°C.

Marinate the sliced onions with the lemon juice for 30 minutes; drain.

Heat the oil in a pan over a medium heat and cook the chopped onion for 2-3 minutes.

Add the lentils and turn up the heat. Cook for 2 minutes to evaporate the liquid, adding the cumin towards the end.

Tip into a bowl.

Add the carrot, breadcrumbs and egg to the bowl and mix.

Fold in the feta and shape into 4 burgers 8cm wide and 2cm tall.

Transfer to a baking tray lined with baking paper; bake for 15 minutes.

Mix the cucumber with the yogurt and mint; season.

Serve the burger with a dollop of tzatziki and the rest alongside, with the marinated onion and rocket. 


2 red onions, 1 sliced, 1 chopped
1 lemon, juiced
1 tsp olive oil
1 x 390g tin green lentils, drained
2 tsp ground cumin
200g carrots, coarsely grated
75g wholemeal breadcrumbs
1 egg
100g feta, crumbled
1 x 70g pack wild rocket
For the Tzatziki
100g cucumber, seeded and finely diced 
100g natural 0% fat yogurt
1/3 x 30g pack mint, leaves chopped