Lentil Patties with Yogurt and Mint Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 6 mins |
| Total Time | 21 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils, red
- 1 small zucchini
- 1 egg (s)
- 1 clove garlic
- 1 teaspoon curry powder
- salt and pepper
- flour
- 250 g yourt
- 1 bunch mint (alternatively dried mint)
Print Recipe
Pin Recipe Instructions
- First cook the lentils in salted water according to the instructions on the packet.
- In the meantime, grate the zucchini with the coarse side of the grater and chop or squeeze the garlic.
- Drain the lentils and mix with the lightly squeezed zucchini, egg and 1 - 3 tablespoons of flour until you have a thick, malleable mixture. Season with curry, salt and pepper and shape patties from the mixture.
- Heat a little oil in a pan and fry the patties for about 3 minutes on each side. Then place on some kitchen paper to soak up the excess oil.
- For the dip, mix the yoghurt with finely chopped mint and a little salt.
- Serve the lentil patties with the dip and, if you like, with the crumbled feta cheese.
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