Red lentil coins

Ingredients for 3 servings:

• 250 g lentils, red, dry
• 500 ml vegetable stock
• 1 tbsp butter
• 1 m.-sized egg(s)
• 4 tbsp breadcrumbs
• 1 tsp cornstarch
• 2 tsp cumin powder
• 2 tsp paprika powder
• 2 shallots
• 3 cloves garlic
• some salt
• some pepper
• 1 pinch of coriander powder

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 58 minutes

Spicy, healthy and perfect as finger food for a buffet.

Wash the lentils. Melt the butter in a saucepan and sauté the lentils. Now add the vegetable stock, cover the pan, and cook the lentils for about 15 minutes, stirring occasionally, until very soft. At the end of the cooking time, the lentils should be nice and mushy; if necessary, mash them slightly with a wooden spoon. Let the lentils cool slightly. In the meantime, finely dice the shallots and garlic cloves and sauté them in a pan until translucent. Once the lentil mixture has cooled slightly, add the pre-cooked shallots and garlic cloves, the egg, breadcrumbs, cornstarch, and spices. Mix everything well and let it swell for about 10 minutes. Now, with wet hands, form small patties (approx. 5 cm in diameter) and fry them in plenty of fat, first on one side and then on the other, for 4 minutes each at medium heat. Make sure the dough is quite soft, so only turn it once if possible.