Lentil patties

Ingredients for 2 servings:

• 100 g lentils
• 1 small bay leaf
• 1 small onion(s)
• 1 garlic clove(s)
• 1 small chili pepper(s)
• ½ roll
• Paprika paste, about 1 tbsp, alternatively tomato paste
• 1 tbsp flour e.g. B. buckwheat flour
• 1 sprig(s) of thyme
• some parsley
• 75 g carrot(s)
• 30 g celeriac
• 1 tbsp sesame seeds
• Spice mix e.g. Ras el Hanout
• Salt and pepper, freshly ground
• 1 small egg(s)
• some oil for frying

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 40 minutes

Cook the lentils with the bay leaf in unsalted water for about 40 minutes according to the package instructions until soft. Remove the bay leaf and strain the lentils through a sieve. While the lentils are cooking, soak the bread roll in water and grate or finely chop the carrot into thin strips. Finely chop the celery. Pick the thyme leaves. Finely chop the parsley. Finely dice the onion. Deseed the chili pepper, cut into thin strips, and chop them. Toast the sesame seeds in a dry pan until fragrant, then remove and let cool on a plate. Heat a little oil in the pan and sauté the onion and chili. Press in the garlic clove and sauté briefly. Squeeze the excess liquid out of the bread roll with your hands. Mix the bread roll, flour, egg, a scant tablespoon of paprika paste, the onion mixture, sesame seeds, vegetables, herbs, and spices in a bowl. Add the lentils and knead everything well. Form the mixture into flat patties and fry in hot oil over medium heat for about 5 minutes on each side. Serve the patties warm or cold, for example, with herb curd or tzatziki and salad. The herbs and spices can be swapped out according to taste and availability. For example, coriander instead of parsley, and cumin, allspice, and coriander work well. Be sure to season generously so the patties don’t become too bland.