Lentil patties with yogurt Thai curry dip (spicy)

Ingredients for 1 servings:

• 200 g lentils, red
• 1 onion(s)
• 3 tbsp sesame seeds
• 1 egg(s)
• 1 clove(s) garlic
• 9 tbsp oat flakes, whole grain
• 2 tbsp yogurt
• 2 tbsp wild garlic, dried leaves or other herbs
• 2 tbsp dried coriander or other herbs
• some paprika powder (Pimenton)
• 1 tbsp ghee or butter
• Salt
• pepper
• Rapeseed oil
• 200 g yogurt
• 1 tsp curry paste (Thai red curry paste)

Instructions

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

Patties made from red lentils and wholegrain oats – makes about 17 pieces

Mix the yogurt with the Thai curry and set aside. The longer the dip sits, the spicier it becomes! Cook the lentils according to the package instructions (about 10-15 minutes) until soft. Strain the lentils through a sieve, drain well, and place in a bowl. Finely chop the onions and fry in ghee/butter. Add the garlic. Add the onion and garlic mixture to the lentils and let cool slightly. In the meantime, lightly toast the sesame seeds and add them to the patty mixture along with 5 tablespoons of oats, 2 tablespoons of yogurt, wild garlic leaves, and coriander leaves. Season to taste with salt (taste well, as the lentils can tolerate a lot of salt), paprika, and pepper. Finally, add an egg and the remaining 4 tablespoons of oats. (The mixture is quite soft; you can add more oats to taste. If you’re unsure, you can test the taste and consistency by making a test patty.) Heat the oil and add 1 tablespoon of the mixture to the pan for each patty, gently flattening it with a fork. Larger quantities may cause the patty to fall apart. It’s best to heat the pan very hot, so it will crisp up on the outside, but it will burn quickly. Please stay with it. Serve with yogurt-curry dip and serve immediately. Serve with baked potatoes or salad.