Lentil and carrot patties, Indian spiced

Ingredients for 4 servings:

• 500 Lentils (brown, lentils, mountain lentils)
• 350 g carrot(s)
• 2 tbsp mustard, (e.g. Rotisseur)
• 1 tbsp Garam Masala, alternatively Chana Dal masala or Ras el Hanout
• 1 tbsp fresh ginger (to taste)
• salt and pepper
• 2 tbsp vegetable broth, instant
• 1 egg(s)
• possibly breadcrumbs
• Oil, for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 10 minutes; Total time approx. 8 hours 40 minutes

made from raw lentils and carrots, delicious hot or cold

Soak lentils in plenty of water overnight. Drain the lentils and chop them into medium-coarse pieces while they’re still uncooked (e.g., in a Thermomix, speed 10, 10 seconds). Peel the carrots and grate or chop them medium-finely (e.g., in a Thermomix). Mix together the carrots, egg, spices, and finely chopped fresh ginger. The mixture should be compact but moist. If you prefer it firmer, you can stir in more breadcrumbs as needed. Form patties and fry them in oil over medium heat until golden brown. I like the patties cold or warm, keep well in the refrigerator, or can be frozen in portions. Ideal for a picnic or to take to the office. And with a large fresh salad, they make a delicious, healthy, and filling meal. Tip: You can vary the spices, of course; the less Asian version of mustard/salt/pepper/paprika also works. You can also add balsamic vinegar or white wine to taste.