Summary

Ingredients

• 300 ml broth
• 1 bay leaf
• 100 g lentils, red
• 2 carrot (s)
• 2 onions)
• 80 g oat flakes, fine
• 1 egg (s)
• 40 grams flour
• 1 tablespoon sour cream
• 4 tablespoon chives in rolls
• salt
• Pepper, freshly ground
• 4 tablespoon olive oil
• 250 g quark
• 150 g yourt
• 2 tablespoon parsley

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Instructions

1. Bring the broth with bay leaf to the boil, sprinkle in the lentils, bring to the boil and cook covered for about 10 minutes. Peel the carrots, peel the onions and grate both finely (preferably in a food processor).
2. Drain the lentils and drain well. Mix the carrots, onions, lentils, oat flakes, egg, flour, sour cream and 2 tablespoons of chives and season with salt and pepper. Fry the lentil mixture in portions (2 tablespoons each) in heated oil (as with grated cookies).
3. For the dip, mix the quark and yoghurt with the rest of the chives and parsley and season with salt and pepper. Serve patties with the dip.
4. This recipe is quick and easy to prepare.