Healthy alternative to the classic meat patty
Healthy alternative to the classic meat patty
15 January 2014
Lentil and mince burger patties taste as good as bought meat patties, yet they are cheaper and healthier, so why not try this recipe at a family barbecue this summer?
That’s according to Health Promotion Advisor Nigel Fitzpatrick who with help from the Heart Foundation has become a recent convert to lentil and mince patties.
The taste was tested at the Lifelong Learning Extravaganza on 5 September, by firing up the barbie outside Te Manawa Museum, and inviting people to try the lentil and mince patties. The patties were served in brown bread with tomato sauce, and the lentils were an obvious part of the patty.
The response was very positive, with people coming back for more and some even taking away the recipe to try at home. The recipe comes from the Heart Foundation who also supplied the ingredients.
Ingredients
• 250g
lean beef mince
• 400g canned lentils, drained and
rinsed (or you can cook your own lentils)
• 2 Tbsp
tomato sauce
• 1 egg
• 1/3 cup parsley,
chopped
• 1/2 medium onion, finely chopped
• 1
cup breadcrumbs
• 1 medium peeled carrot,
grated
• pinch ground
pepper
Method
1. Combine all
ingredients
2. Knead mixture until it is well combined
and sticking together
3. Divide meat mixture into 130g
portions
4. Roll each portion into a ball then
flatten
5. Heat the grill in your oven
6. Place the
burger patties on a baking tray and grill until well browned
on each side
7. Serve with your choice of
accompaniments
Don’t forget to barbie a few vegies as well: capsicum, tomatoes, mushrooms, aubergines, sweetcorn, courgettes, onions and garlic can be brushed with oil and grilled until tender. Or, you can cube and grill vegetables on skewers to make vegetable kebabs.
Finally; to help my colleagues in Public Health who investigate food-poisoning incidents (and to save yourself some embarrassment) remember to:
• Wash
and dry your hands thoroughly before starting
•
Don’t place or prepare raw meat next to
cooked or partially cooked meat or food that is ready to
eat
• Use clean plates and BBQ
gear
• Make sure the meat is well
cooked to prevent food poisoning
•
Keep meat, poultry and other perishable
foods cold (2-4°C) until they are ready to be
cooked
Using pre-cooked poultry and sausages is recommended. For more details, check out http://www.foodsmart.govt.nz/food-safety/tips/bbq-safety/
ENDS