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🍽️ Lentil-Ginger Patties with Cucumber Salad

425 kcal · 30 min · 4 servings

Ingredients

• 250 g red lentils (hulled)
• 100 g spring onions
• 20 g ginger
• 2 eggs
• 100 g breadcrumbs (more if needed)
• salt
• pepper (from the mill)
• 0.5 tsp cumin
• 1 chili pepper
• 0.5 bunch cilantro
• 0.5 untreated lemon (juice)
• 2 tbsp light soy sauce
• 4 tbsp olive oil
• 1 cucumber

Instructions

1. 1. Cook the lentils in salted water for 15 to 20 minutes.
2. 2. Drain the lentils and let them drain well.
3. 3. Puree the cooked lentils into a mass.
4. 4. Wash and clean the spring onions.
5. 5. Peel the ginger.
6. 6. Finely chop the spring onions and the ginger.
7. 7. Mix the lentil puree with the ginger.
8. 8. Add the eggs to the lentil mixture.
9. 9. Add the breadcrumbs.
10. 10. Add half of the chopped spring onions.
11. 11. Season the mixture with pepper and cumin.
12. 12. Knead everything well.
13. 13. Check the consistency.
14. 14. If the mixture is too wet, add more breadcrumbs.
15. 15. Season the patty mixture with salt and pepper.
16. 16. Wash the chili pepper.
17. 17. Halve the chili pepper lengthwise.
18. 18. Seed the chili pepper.
19. 19. Chop the coriander.
20. 20. Chop the remaining spring onions.
21. 21. Mix the chili pepper with the coriander.
22. 22. Add the remaining spring onions to the chili mixture.
23. 23. Add lemon juice to the marinade.
24. 24. Add soy sauce to the marinade.
25. 25. Add 2 tablespoons of oil to the marinade.
26. 26. Wash the cucumber.
27. 27. Slice the cucumber into thin slices.
28. 28. Pour the marinade over the cucumber slices.
29. 29. Season the cucumber salad.
30. 30. Wet your hands.
31. 31. Form about 12 balls from the lentil mixture.
32. 32. Flatten the balls slightly.
33. 33. Heat the remaining oil in a non-stick pan.
34. 34. Fry the patties in the pan.
35. 35. Fry them for about 3 minutes on each side.
36. 36. Plate the lentil-ginger patties.
37. 37. Add the cucumber salad.
38. 38. Serve the dishes with yogurt if desired.

Nutrition per serving

• kcal: 425
• Protein: 22 g · Fett/Fat: 15 g · Carbs: 50 g