Fiery lentil patties with steamed kale

Ingredients for 3 servings:

• 200 g lentils, red
• 50 g cashew nuts, salted
• 5 tbsp oat flakes, fine
• 3 tsp chili pepper(s), dried
• 1 tsp cumin
• 1 tsp coriander, ground
• ½ onion(s)
• 2 cloves garlic
• n. B. Water, approx. 1 – 2 tbsp
• some salt and pepper, white, ground
• some quark as needed
• some olive oil for frying
• 9 leaves of kale as a side dish
• ½ bunch parsley
• 1 tsp mint, dried (or freshly cut)
• 3 tbsp cream cheese
• 3 tbsp yogurt

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 20 minutes

North German classic with exotic accompaniment – egg-free, flour-free

Add the lentils to 400 ml of water and cook for about 15 minutes, until soft. If not all of the water has evaporated, drain the lentils in a fine sieve. The lentil mixture should not be too wet. While the lentils are cooking, finely chop the nuts, oats, chili, cumin, and coriander in a food processor until everything has the consistency of breadcrumbs. Finely chop the onion and garlic, or chop them in a food processor. Mix the spices with the onion and garlic and the drained lentils. Let the mixture rest for about 10 minutes. Season to taste with salt and pepper. If the consistency is too loose, add a little more quark, but it should work without. Remove the thick parts (stem) and the very dark green parts from the kale leaves and cut them into strips about 1 cm wide. Heat a little olive oil in a pan and briefly sauté the cabbage. Add a little water (1-2 tablespoons) to prevent sticking and to give the cabbage more liquid to cook. Season lightly with salt and white pepper and simmer with the lid closed for about 7 minutes. Then heat a little olive oil in a pan, use two tablespoons to press flattened discs from the lentil mixture into the pan, and fry for about five minutes on each side. For the dip, wash and finely chop the fresh herbs, mix with the dried herbs if desired, and add to the yogurt and cream cheese. Mix well (I used yogurt with 0.1% fat, which is rather thin; if you use a higher fat content, the dip will be rather thick). Arrange the discs on a plate with the kale and add a little dip. Note: The discs also go well with other steamed vegetables or crisp salads. I used quite a bit of chili. But if you don’t like it that spicy, you should be a little more careful.