John Myers
Ingredients for 2 servings:
- 100 g lentils, red
- 1 onion(s)
- 100 g pumpkin flesh, peeled
- 1 egg yolk
- 1 clove(s) garlic
- 20 g breadcrumbs, approx.
- 50 g water, approx.
- 25 g buckwheat flour, approx.
- 1 tsp spice mix, e.g. Ras el Hanout or Baharat
- 1 tsp salt, approx.
- n. B. Pfeffer
- Oil for frying
Instructions
Working time approx. 20 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes
with red lentils and pumpkin
Cook the lentils in plenty of unsalted water for about 10-15 minutes until soft, then drain through a sieve. Drain thoroughly and allow to cool. Place the breadcrumbs in a small bowl, mix with the water, and allow to swell. Finely chop the onions. Finely chop or grate the pumpkin flesh. Place all ingredients in a bowl, add the garlic, and knead well. Let stand for about 20 minutes, then season well to taste. With moistened hands, form patties and place them on a moistened plate. Heat the oil in a sufficiently large pan, carefully place the patties in the pan, and fry for 5-8 minutes on each side over medium heat until lightly browned. Turn carefully with a spatula to prevent them from breaking. Serve the patties warm, for example with a yogurt sauce and salad. Leftovers are also delicious cold.
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