• med fat 3.16g 3.16%
  • low sat fat 0.34g 0.34%
  • high salt 559.10mg 0.55%
  • low sugar 1.52g 1.52%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Rinse lentils and place in saucepan with water. Bring to boil and simmer 15 minutes or until all the water is absorbed.
  2. Add curry paste, soup mix and parsley to lentils.
  3. Refrigerate for at least 30 minutes, overnight if possible.
  4. Shape into 8 patties and roll in flour.
  5. Heat oil in non-stick frypan and fry 4 to 5 minutes on each side until golden brown.  Serve hot.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
209.16g
100.00g
Energy (kJ)
1196.53kJ
572.07kJ
Protein (g)
13.76g
6.58g
Total fat (g)
6.62g
3.16g
- Saturated fat (g)
0.72g
0.34g
- Polyunsaturated fat (g)
1.94g
0.93g
- Monounsaturated fat (g)
3.39g
1.62g
Cholesterol (mg)
2.04mg
0.98mg
Carbohydrate-available (g)
38.69g
18.50g
CarbohydrateSE (g)
38.69g
18.50g
- Sugars (g)
3.19g
1.52g
Water (g)
133.86g
64.00g
Dietary fibre (g)
7.60g
3.63g
Thiamin (mg)
0.23mg
0.11mg
Riboflavin (mg)
0.10mg
0.05mg
Niacin (mg)
1.73mg
0.83mg
Niacin equivalents (mg)
3.54mg
1.69mg
Vitamin C (mg)
3.82mg
1.83mg
Total folate (ug)
52.55ug
25.13ug
Total vitamin A equivalents (ug)
26.80ug
12.81ug
Retinol (ug)
0.22ug
0.10ug
Beta carotene equivalents (ug)
159.51ug
76.26ug
Sodium (mg)
1169.39mg
559.10mg
Potassium (mg)
574.36mg
274.61mg
Magnesium (mg)
55.63mg
26.60mg
Calcium (mg)
54.76mg
26.18mg
Phosphorus (mg)
206.48mg
98.72mg
Iron (mg)
4.41mg
2.11mg
Zinc (mg)
1.65mg
0.79mg

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This page has been produced in consultation with and approved by: Home Economics Victoria

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