Lentil – Chickpea – Patties

Ingredients for 6 servings:

• 150 g lentils, red
• 500 ml vegetable stock
• 100 g wholemeal breadcrumbs
• 1 tbsp butter
• 1 can chickpeas
• 2 eggs
• 1 onion(s), finely chopped
• 1 clove(s) garlic, squeezed
• 1 tbsp tomato paste
• 1 tbsp mustard
• 2 tsp thyme, dried
• 3 tbsp parsley, chopped
• 2 tbsp extra virgin olive oil
• Salt and pepper from the mill
• n. B. Wholemeal breadcrumbs for breading

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the lentils in the vegetable broth for about 12 minutes until soft and drain in a colander. Brown the breadcrumbs in the butter. Mash the chickpeas and lentils in a bowl. Add the breadcrumbs, eggs, onion, garlic, tomato paste, mustard, herbs, and spices and mix everything into a dough. With wet hands, form flat patties and coat both sides with breadcrumbs. Heat oil in a pan and fry the patties one at a time until crispy. Serve with herb curd and boiled potatoes, or simply use it in a vegetarian burger or similar dish.