Red lentil patties with glazed carrots

Ingredients for 4 servings:

• 200 g lentils, red
• 1 sprig lemongrass
• 3 cloves garlic
• 1 onion(s), diced
• e.g. peanut oil
• e.g. margarine, vegan or butter
• 250 g vegetables (peas and root vegetables)
• 4 carrots
• salt and pepper
• 150g Camembert(s)
• some flour, maybe
• e.g. breadcrumbs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cook the red lentils in salted water. Sauté the onion, crushed garlic cloves, and lemongrass in a little peanut oil. Add the peas and root vegetables and mix. After the cooking time, add the red lentils and mix everything into a smooth mixture. Season with salt and pepper. Chop the Camembert into small pieces and mix with the mixture. The cheese doesn’t need to melt completely. Now form small patties from the mixture and coat them generously in breadcrumbs. If necessary, mix a little flour into the burger mixture. The patties will seem quite crumbly, but they will hold. However, if they fall apart, they can be easily reformed. Heat plenty of peanut oil in a pan and sear the patties on both sides. Turn carefully. Now cut the carrots into thick strips. Heat plenty of margarine or butter in a pan. Fry the carrots over medium heat. Season with salt and pepper. Simmer with the lid closed for about 10-15 minutes. Serve with fresh salad and fries. I served this with vegan mayonnaise and ketchup. If you omit the cheese from the patties and perhaps mix in some nutritional yeast, the recipe is even vegan. I simply couldn’t do without the cheese. It gave the patties a particularly creamy flavor.