Protein-rich mashed patties with carrot and pea vegetables

Ingredients for 4 servings:

• 250 g lentils, yellow
• 500 g potatoes
• 3 garlic cloves
• 100 g chickpea flour
• 1 ½ tsp salt
• 1 tsp spice mix (burger seasoning)
• 100 ml sunflower oil for frying
• 500 g carrot(s)
• 250 g peas, frozen
• some salt
• 25 g butter substitute, vegan

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Soak the lentils in water for about 10 minutes. Meanwhile, peel the potatoes and garlic. Cut the potatoes into cubes with sides measuring about 10-15 mm. Drain the soaking water from the lentils, place the lentils and potatoes in a pot, and add just enough water to cover. Cover and cook until tender. Once the water boils, reduce the heat to the required level, stirring occasionally to prevent burning. Evaporated water doesn’t need to be added; the topmost potatoes and lentils will soften even when steamed if they’re slightly raised above the liquid. Once the potatoes and lentils are tender—this usually takes about 15 minutes, depending on the type of lentil and potato, as well as the size of the diced potatoes—turn off the heat. Purée everything with a hand blender until a mostly homogeneous puree is formed. Now add the chickpea flour, burger seasoning, and salt. Press in the garlic, and blend everything into the potato and lentil mash again with a hand blender until there are as few lumps of flour as possible. Immediately scrape out any mash left in the hand blender. Heat the sunflower oil in a non-stick pan to just over 100°C, more like you would for pancakes, and add spoon-sized portions of mash to the pan. This works best with two tablespoons: Use one spoon to scoop the mash out of the pan, then use the second spoon to push the already thick and sticky mash from the first spoon into the pan. Use a spatula to flatten each portion slightly to create a nicer, more compact patty, then turn it over once or several times until both sides are nicely browned and crispy. Add more sunflower oil as needed. For the vegetable side dish, peel the carrots and cut into 5-10 mm cubes. Steam the carrots in a pot with a steamer basket over simmering water until almost tender. This will take about 10 minutes. Check frequently to make sure there is still enough water under the basket. Add the frozen peas and continue to steam until they are also tender. This will take about 5 minutes. In a bowl, season the carrots and peas with salt and toss with the butter substitute. Serve with the patties.