Lentil patties with green salad and yogurt dip

Ingredients for 3 servings:

• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 6 tbsp olive oil
• 100 g lentils, red
• ¼ tsp paprika powder, hot
• ¼ tsp cumin powder
• Salt
• Pepper, freshly ground
• 250 ml vegetable stock
• some parsley, flat, fresh
• 60 g oat flakes, flower-soft
• 2 tbsp cream yogurt
• 50 g sesame seeds
• 1 egg yolk
• 3 portions of green salad, e.g. lamb’s lettuce, lettuce or similar.
• 150 g cream yogurt
• some salt
• Pepper, freshly ground
• ¼ tsp Pul Biber
• 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

First, prepare the yogurt dip so it can soak in well. To do this, mix the creamy yogurt with a little salt, 1/4 teaspoon of paprika flakes, and 2 tablespoons of olive oil. Chill if desired. Then finely dice the onion and garlic clove. Sauté both in 2 tablespoons of olive oil. Add the red lentils, season with salt, pepper, 1/4 teaspoon of hot paprika, and 1/4 teaspoon of ground cumin. Pour in the vegetable stock, cover, and simmer over low heat for 15-20 minutes, until all the liquid is absorbed. Transfer to a bowl and let cool. Pluck and finely chop four sprigs of flat-leaf parsley, mix the oats and 2 tablespoons of creamy yogurt into the cooled lentils, and let stand for five minutes. Adjust seasoning, if desired. Mix in the egg yolk. With slightly moistened hands, shape the mixture into about six patties, then coat each side in sesame seeds. Fry in 4-5 tablespoons of hot olive oil over medium heat for 4-5 minutes on each side until golden brown. Arrange on a plate with the dressed salad and serve with the yogurt dip. Serve with a garlic baguette.