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🍽️ Lenten Patties with Apple and Savoy Cabbage

258 kcal · 30 min · 4 servings

Ingredients

• 150 g brown lentils
• 0.5 bunch parsley
• 1 bay leaf
• 1 onion
• 250 g soup vegetables (1 bunch)
• 2.5 tbsp olive oil
• 60 g fine oat flakes
• 1 tbsp whole wheat breadcrumbs
• 2 egg yolks
• salt
• pepper
• 750 g savoy cabbage
• 1 shallot
• 200 ml milk (1.5% fat)
• nutmeg
• 1 small apple (150 g each)

Instructions

1. 1. Rinse the lentils in a sieve under running water.
2. 2. Place the lentils, fresh water, and a bay leaf in a pot.
3. 3. Bring the mixture to a boil.
4. 4. Cook the lentils covered for about 25 minutes until tender.
5. 5. Wash the parsley and shake it dry.
6. 6. Finely chop the parsley.
7. 7. Peel the onion and dice it finely.
8. 8. Wash and clean the soup vegetables.
9. 9. Dice the soup vegetables very finely.
10. 10. Heat 1 teaspoon of oil in a frying pan.
11. 11. Sauté the onion and soup vegetables over medium heat for about 5 minutes.
12. 12. Drain the cooked lentils and let them cool.
13. 13. Mix the cooled lentils with the sautéed vegetables in a bowl.
14. 14. Add the oat flakes and breadcrumbs.
15. 15. Stir the egg yolks into the mixture.
16. 16. Season the mixture with salt and pepper.
17. 17. Let the mixture swell for about 10 minutes.
18. 18. Wet your hands with water.
19. 19. Shape 12 patties from the mixture.
20. 20. Heat 2 teaspoons of oil in a frying pan.
21. 21. Fry the lentil patties for about 3 minutes on each side until golden brown.
22. 22. Wash and clean the savoy cabbage.
23. 23. Remove the hard leaf ribs from the savoy cabbage.
24. 24. Cut the savoy cabbage leaves into pieces or wide strips.
25. 25. Bring salted water to a boil.
26. 26. Blanch the savoy cabbage in the boiling water for 2 to 3 minutes.
27. 27. Drain the savoy cabbage and let it drain well.
28. 28. Peel the shallot and dice it finely.
29. 29. Sauté the shallot in the remaining hot oil in the pan.
30. 30. Add the savoy cabbage and sauté it briefly.
31. 31. Pour in the milk.
32. 32. Let the mixture simmer for a moment.
33. 33. Season the savoy cabbage with salt, pepper, and freshly grated nutmeg.
34. 34. Wash the apple.
35. 35. Remove the core from the apple.
36. 36. Grate the apple coarsely.
37. 37. Fold the grated apple into the savoy cabbage just before serving.
38. 38. Divide the savoy cabbage among 4 plates.
39. 39. Place the lentil patties on top of the savoy cabbage.
40. 40. Sprinkle the chopped parsley over the patties.

Nutrition per serving

• kcal: 258
• Protein: 14 g · Fett/Fat: 9 g · Carbs: 29 g