Lentil patties with yogurt and mint sauce

Ingredients for 4 servings:

• 250 g lentils, red
• 1 small zucchini
• 1 egg(s)
• 1 garlic clove(s)
• 1 tsp curry powder
• e.g. salt and pepper
• n. B. Flour
• 250 g yogurt
• 1 bunch mint (alternatively dried mint)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 21 minutes

vegetarian, oriental

First, cook the lentils in salted water according to the package instructions. In the meantime, grate the zucchini using the coarse side of a grater and finely chop or press the garlic. Drain the lentils and mix with the lightly squeezed zucchini, the egg, and 1-3 tablespoons of flour until a thick, pliable mixture forms. Season with curry, salt, and pepper, and form patties from the mixture. Heat a little oil in a pan and fry the patties for about 3 minutes on each side. Then place them on some kitchen paper to absorb the excess oil. For the dip, mix the yogurt with finely chopped mint and a little salt. Serve the lentil patties with the dip and, if desired, with crumbled feta cheese.