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🍽️ Crispy Lentil Patties with Braised Vegetables

530 kcal · 30 min · 4 servings

Ingredients

• 200 g red lentils
• 1 potato
• 1 onion
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 pinch cumin
• 1 pinch cinnamon powder
• salt
• pepper (from the mill)
• flour
• 300 g carrots
• 300 g green beans
• 1 clove garlic
• 1.5 cm fresh ginger
• 1 tbsp red curry paste
• 400 ml coconut milk
• vegetable oil (for frying)

Instructions

1. 1. Rinse the lentils under running water in a sieve.
2. 2. Place the lentils in a pot.
3. 3. Pour in enough water to just cover the lentils.
4. 4. Simmer the lentils over medium heat for about 25 minutes.
5. 5. Peel the potato.
6. 6. Peel the onion.
7. 7. Grate the potato and onion finely.
8. 8. Drain the cooked lentils.
9. 9. Let the lentils drain and cool down slightly.
10. 10. Mix the lentils with the grated potato, grated onion, and spices.
11. 11. Stir in enough flour until the mixture is moldable.
12. 12. Shape small balls from the mixture.
13. 13. Peel the carrots.
14. 14. Slice the carrots diagonally into thin rounds.
15. 15. Wash the beans.
16. 16. Trim the ends of the beans.
17. 17. Peel the garlic.
18. 18. Peel the ginger.
19. 19. Finely chop the garlic and ginger.
20. 20. Heat 2 tablespoons of oil in a pot.
21. 21. Sauté the garlic and ginger in the hot oil.
22. 22. Add the prepared vegetables (carrots and beans) to the pot.
23. 23. Let the vegetables sweat for a short time.
24. 24. Stir in the curry paste.
25. 25. Pour in the coconut milk.
26. 26. Season the sauce with salt and pepper.
27. 27. Simmer the vegetables over medium heat for about 10 minutes.
28. 28. Heat plenty of oil in another pot.
29. 29. Fry the lentil balls until golden brown on all sides.
30. 30. Remove the patties using a slotted spoon.
31. 31. Let the excess oil drain off.
32. 32. Serve the patties with the braised vegetables.

Nutrition per serving

• kcal: 530
• Protein: 18 g · Fett/Fat: 33 g · Carbs: 41 g