John Myers
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Alba Lentil Patties with Grilled Vegetables
The perfect alba lentil patties with grilled vegetables recipe with a picture and simple step-by-step instructions.
For the patties
- 300 g Lenses
- 150 g Onions
- 150 g Carrots
- 150 g Fresh celery
- 3 Pc. Eggs
- 150 g Stale bread
- 2 tsp Flour
- 1 pinch Cumin
- 1 pinch Paprika spice
- 2 pinch Sugar
- 1 tsp Salt
- 1 pinch Fenugreek
- 1 pinch Oregano
For the grilled vegetables
- 2 Pc. Pointed peppers
- 2 Pc. Fennel
- 10 Pc. Swiss chard
- 50 g Butter
- 1 Pc. Diced onion
- 100 ml Olive oil
- 1 Pc. Rosemary sprig
- 1 Pc. Clove of garlic
- 1 Pc. Lemon fruit juice
For the herb sauce
- 500 g Yogurt
- 3 tsp Honey
- 2 Pc. Majoran stalks
- 2 Pc. Sprigs of mint
- 200 ml Olive oil
- 2 tsp Salt
- Boil the lentils until they become creamy (30 min.). Soak the bread in milk and squeeze it out when it is soft. Cut the root vegetables for the patties in brunoise and sauté them with butter. Finely dice the onions. Open the eggs in a bowl, add the cooled lentils, the root vegetables, the finely chopped onions, the softened bread, flour, sugar, salt and spices and mix everything together. Form patties out of them and fry them in oil. It is advisable to fry the patties slowly and cook them through. The patties should be browned on the outside. Turn over carefully, as patties do not stick together well. Relatively little flour and egg were used so as not to adulterate the taste.
- Separate the chard from its stalks and sauté the leaves in the pan with a little butter and onion cubes. For the grilled vegetables, briefly blanch the chard stalks, pointed peppers and fennel and grill them whole on a charcoal grill. Then remove the burned areas, peel, etc. and soak the vegetables in olive oil with the garlic and rosemary (15 min). Drizzle with a little lemon juice when serving.
- For the herb sauce, mix the yogurt with the oil and add salt, pepper, honey, marjoram and mint and mix until everything is well mixed and the herbs are fine.
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