Lentil patties with yogurt sauce

Ingredients for 4 servings:

• 400 g lentils, cooked, well drained
• 100 g sheep’s cheese
• 1 spring onion(s), finely chopped
• 1 zucchini
• 1 tbsp parsley, chopped
• 2 eggs
• 70 g oat flakes
• salt and pepper
• Oil, for frying
• 250 g low-fat yogurt
• 2 tbsp herbs, chopped, according to taste
• 1 tsp lemon juice
• salt and pepper

Instructions

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

Crumble the feta cheese and grate the zucchini. Combine the lentils, cheese, spring onions, zucchini, and parsley in a large bowl. Then add the beaten egg and oat flakes, season with salt and pepper, and mix well. Form the mixture into not-too-large patties. Heat a little olive oil in a non-stick pan and fry the patties over medium heat for 3-5 minutes on each side. Wash and finely chop the herbs for the yogurt dip, and mix them in a bowl with the yogurt, salt, a little lemon juice, and pepper. Serve the lentil patties with the dip. Serve with salad and ciabatta bread.