• Serves 4
  • Makes 4
  • 60 minutes
  • Difficulty Easy
  • 12 Ingredients


Barbecuing is one of Australia’s most quintessential summer activities and there’s now a range of plant-based options to help broaden the menu beyond sizzling steaks and sausages in bread.

It might seem daunting if you’ve never catered for vegans before, but summer is a fantastic season to start thinking about creative ways to use the wide array of seasonal fresh vegetables and fruit on offer.

Leading dietitian, Susie Burrell says that when catering for vegans or vegetarians it’s extremely important to offer a wide variety of fruits and vegetables.

“Vegans and vegetarians need to eat nutritionally balanced meals that contain iron, zinc and calcium to ensure their vegan diet is not lacking in essential nutrients that are found in meat and other animal based foods,” Susie says.

“By including legumes, nuts, seeds and whole grains you can boost the nutrient intake of those choosing to eat plant based meals, and adding carbohydrates like quinoa, beans or chickpeas can have the added benefit of keeping people fuller for longer.

“Vegetable fritters and veggie kebabs are a great alternative to sausages or other barbeque meats, lentil patties can be a tasty and healthy alternative to the traditional burger and tofu satay skewers can be a great change from more traditional lamb and chicken skewers.

This amazing recipe was created by leading dietitian and Mayver’s ambassador, Susie Burrell.

Ingredients (serves 4 | makes 4 patties)

  • 1 can brown lentils
  • 1 cup red quinoa, cooked
  • 1 cup sweet potato, baked
  • 1 tsp extra virgin olive oil
  • 1 egg
  • 1 brown onion, sliced
  • 3 tbs sesame seeds
  • 1/2 cup Mayver's Skin On Peanut Butter (for Satay Sauce)
  • 1 tsp minced garlic (for Satay Sauce
  • 2 tsp minced chilli (for Satay Sauce)
  • Cumin
  • Turmeric


  1. Chop up the sweet potato and boil until soft.
  2. Drain and rinse lentils and combine in a bowl with the sweet potato.
  3. Sauté the onion and garlic in a pan with a teaspoon of olive oil and add to the mixture.
  4. Add the quinoa and egg to the bowl and mix well.
  5. Add sesame seeds and mix well.
  6. Combine mixture with your hands and form medium sized patties.
  7. Cook in a pan on medium heat until lightly browned on both sides.
  8. For the Satay Sauce, mix peanut butter, garlic, chilli and spices in a bowl with warm water until a pancake batter consistency is achieved and serve with patties.

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  • Such a unique recipe idea, looks good.


  • Love the look of this recipe. I love cooking with lentils and quinoa and I just love peanut butter.


  • Sounds a super interesting recipe, thanks!


  • Wow! Sounds super flavoursome and healthy. Will need to try this one for sure.


  • A lovely Vegetarian pattie, it looks good!


  • Yum!! I wonder if I I could trick my partner with this! Tell him it’s chicken hahaha


  • This look healthy meal.


  • My husband wants more meat free days, so this is a good one to try.

    • Meat free days are so good for our family budget too.


  • We love eating lentils in yummy recipes and these patties look so tasty – thank you!


  • Looks delicious just too much effort for me


  • Looks delicious but not my cup of tea.


  • a great healthy bbq alternative – thank you for sharing the recipe.


  • I’ve tried similar store bought, but great to have a recipe to make my own plant based patties.


  • Never herd of red quinoa. These sound interesting


  • I didn’t know red quinoa existed! This is my preferred way to eat quinoa though… mixed with other things. A new and different recipe to try.


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