Lentil Patties with Green Salad and Yogurt Dip
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 medium onion (s)
- 1 clove garlic
- 6 tablespoon olive oil
- 100 g lentils, red
- 0.25 teaspoon ¼ paprika powder, hot
- 0.25 teaspoon ¼ cumin powder
- salt
- Pepper, freshly ground
- 250 ml vegetable stock
- some parsley, smooth, fresh
- 60 g oat flakes, tender as a flower
- 2 tablespoon cream yogurt
- 50 g sesame seeds
- 1 egg yolk
- 3 port. Lettuce, green, e.g., lamb`s lettuce, lettuce, etc.
For the dip:
- 150 g cream yourt
- a bit salt
- Pepper, freshly ground
- 0.25 teaspoon ¼ pul beaver
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- First prepare the yogurt dip so that it can penetrate well. Mix the cream yoghurt with a little salt, 1/4 teaspoon paprika flakes and 2 tablespoons olive oil. Chill if you like.
- Then finely dice the onion and the clove of garlic. Braise both in 2 tablespoons of olive oil. Add the red lentils, season with salt, pepper, 1⁄4 teaspoon hot paprika powder and 1⁄4 teaspoon ground cumin. Pour in the vegetable stock and cook, covered, over a mild heat for 15-20 minutes until all the liquid has been absorbed. Pour into a bowl and let cool.
- Pluck four stalks of flat-leaf parsley and chop finely, mix the oat flakes and 2 tablespoons of cream yoghurt into the cooled lentils and leave to soak for five minutes. Possibly add seasoning. Mix in the egg yolk.
- Shape the mixture into approx. Six patties with slightly moistened hands, then turn both sides in the sesame seeds. Fry in 4 - 5 tablespoons of hot olive oil over medium heat for 4 - 5 minutes on each side until golden brown. Arrange on a plate with the prepared salad and serve with the yogurt dip.
- A garlic baguette goes well with it.
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