Serves 4

A tasty Low FODMAP recipe that can be whipped up in minutes and makes for a fabulous, quick and easy meal. Enjoy this one with a side salad for lunch or dinner, or even as something a little different for breakfast.

Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian

Prep time: 25 minutes
Cook time: 5 minutes

Curried Lentil and Quinoa Burgers

• 3x medium potatoes 
• Knob of butter
• 1/4 cup cream 
• 1 tsp Cajun seasoning
• 2x spring onion tips 
• 2 Tbsp fresh chopped chives 
• 3/4 cup grated cheese 
• 200g Cold smoked salmon
• 4 x gf wraps 
• 150g cream cheese 
• 1/4 cup capers

1. Put a large pot of salted water on to boil
2. Peel and cut the potatoes into 3cm cubes and boil for 10 min or until soft, drain.
3. Mash the potatoes with a knob of butter, cream and Cajun seasoning. Add the spring onion and chives and mix well.
4. Place one wrap at a time on a chopping board. Cut the gluten free wrap in half down the middle. In the bottom section of the wrap, spread cream cheese, layer on 1/8 of the potato mix, salmon and top a sprinkle of grated cheese and capers. Fold the wrap over into triangles. Repeat this step with all wraps, dividing the filling ingredients evenly.
5. Toast each salmon and potato filled triangle parcel in a sandwich press until golden and cheese is melted.
6. Serve with a green salad for an easy lunch or dinner option.

Watch our video below as a guide to construct and fold your parcels.

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