Lentil plants

Ingredients for 4 servings:

• 300 ml vegetable stock
• 20 g butter
• 1 small onion(s), finely diced
• 80 g spelt, finely ground
• 120 g mountain lentils, dried, finely ground
• 160 g carrot(s), finely grated
• 2 m.-sized eggs
• 2 cloves garlic, finely chopped
• 1 tbsp, heaped mustard, medium hot
• 1 tbsp, heaped thyme, dried
• 1 tbsp, sautéed oregano, dried
• e.g. sea salt, freshly ground white pepper and nutmeg
• Breadcrumbs (wholemeal), for coating
• Rapeseed oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Vegetarian patties that are also enjoyed by convinced meat eaters

Cover the vegetable broth with butter and diced onion and bring to a boil. Add the finely ground spelt flour and lentil flour all at once and cook, stirring with a wooden spoon, for 3-5 minutes until a tough ball forms. Remove from the heat and let cool. Stir the eggs into the slightly cooled mixture. Peel and wash the carrot, finely grate it, and add it to the mixture. Season with mustard, garlic, thyme, oregano, sea salt, pepper, and nutmeg. Form small “plants,” roll them in whole-wheat breadcrumbs, and fry them in oil. The lentil plants are delicious both hot and cold. They go well with a yogurt and garlic dip or a light mustard sauce. For party buffets, the plants can also be made two days in advance.