Lentil Patty
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 5 tablespoon lentils, red
- 3 tablespoon millet
- 1 small onion (s), finely chopped
- 0.5 ½ bell pepper (s), red, finely chopped
- 3 tablespoon peas, frozen
- 1 tablespoon flour
- 2 tablespoon breadcrumbs
- 1 teaspoon dill
- 1 teaspoon parsley
- Paprika powder
- salt and pepper
- 1 clove garlic
- 50 ml milk
- 2 egg (s)
- oil
Print Recipe
Pin Recipe Instructions
- Bring the lentils, millet and garlic to the boil with water for about 20 minutes, until the lentils and millet are soft. Do not use old lenses, they often take too long to soften. Finely chop the onion and fry in a little oil to create a roasted aroma. Then let both cool down.
- Put the finely chopped peppers, peas, milk, beaten eggs, dill, parsley and spices together in a bowl and mix with the lentil mixture and onions. Add flour and breadcrumbs so that the mixture is even and not too firm.
- Heat the oil in a pan, then portion the mixture spoon by spoon and bake.
- This amount is enough for 3 good eaters. Of course, you can also modify the recipe a little as you like it best.
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