John Myers
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Chestnut and Lentil Patties
The perfect chestnut and lentil patties recipe with a picture and simple step-by-step instructions.
Patties
- 200 g Chestnuts pre-cooked and peeled
- 250 g Lentils red
- 2 Garlic cloves chopped
- 1 tablespoon Rose paprika powder
- 2 teaspoon Herbs of Provence
- 2 Free range eggs
- 2 tablespoon Coffee oil as an alternative to grape seed oil
- 2 tablespoon Instant flour
- 1 Diced onion red
- 0,4 Yellow peppers
- Salt and pepper
- Rapeseed oil
Yogurt dip
- 250 g Buffalo yogurt
- 2 tablespoon Herbal flower oil from my KB or olive oil
- 1 Date big
- 1 Spring onion stick
- 2 teaspoon Paprika powder
- Salt and pepper
Patties
- Cook the lentils according to the instructions on the packet and let them cool. Chop the chestnuts. Mix the ingredients together and press them into small pieces with a fork.
- Cut the peppers very finely. Add to the lentil chestnuts with the remaining ingredients and mix well. Let rest for 1 hour.
- Form patties from the mixture and immediately put a preheated, coated pan with a little rapeseed oil. Fry on both sides over medium heat for about 5 minutes. Do not turn the patties until they can be easily removed from the bottom of the pan.
Yoghurt dip for 2 people
- Chop the date and cut the spring onion into rings. Add to the yogurt with the remaining ingredients and mix well. Let rest for 30 minutes.
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- There was also a mixed salad.
- The patties can be frozen very easily.
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