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🥗 Crispy Rice-Lentle Fritters with Fresh Peach-Cucumber Salad

647 kcal · 30 min · 4 servings

Ingredients

• 200 g Puy lentils
• 1 onion
• 2 garlic cloves
• 5 g ginger root
• 2 spring onions
• 5 tbsp rapeseed oil
• salt
• 200 g parboiled rice
• 2 carrots
• 1 handful herbs (5 g; e.g. parsley, thyme)
• 2 eggs
• 3 tsp lemon juice
• pepper
• 1 tsp curry powder
• 1 tsp ground cumin
• 4 tbsp whole wheat breadcrumbs (15 g each)
• 1 peach
• 1 small cucumber (350 g each)
• 0.5 bunch arugula (40 g)
• 100 g yogurt (3.5% fat)
• 2 tbsp olive oil

Instructions

1. 1. Rinse the lentils under running water.
2. 2. Peel the onion, garlic, and ginger.
3. 3. Finely dice the onion, garlic, and ginger.
4. 4. Clean and wash the spring onions.
5. 5. Slice the spring onions into thin rings.
6. 6. Set aside half of the spring onion rings for the salad.
7. 7. Heat 2 tablespoons of rapeseed oil in a pot.
8. 8. Sauté the onion, garlic, ginger, and remaining spring onions over medium heat for 3 minutes.
9. 9. Deglaze the mixture with about 600 milliliters of water.
10. 10. Add the lentils.
11. 11. Simmer the lentils over low heat for about 20 minutes.
12. 12. Add the rice.
13. 13. Lightly salt the mixture.
14. 14. Let everything simmer for another 10 minutes.
15. 15. Peel the carrots.
16. 16. Dice the carrots finely.
17. 17. Wash the herbs.
18. 18. Shake the herbs dry.
19. 19. Finely chop the herbs.
20. 20. Add the carrots to the pot.
21. 21. Simmer everything for another 10 minutes until the lentils, rice, and carrots are cooked.
22. 22. Drain any excess water if necessary.
23. 23. Transfer the mixture to a bowl.
24. 24. Let the mixture cool down for 10 minutes.
25. 25. Stir the eggs into the cooled mixture.
26. 26. Season the mixture with 1 teaspoon of lemon juice.
27. 27. Salt and pepper the mixture to taste.
28. 28. Add curry powder.
29. 29. Add cumin.
30. 30. Work in enough breadcrumbs until a moldable mixture forms.
31. 31. Shape 12 fritters from the mixture.
32. 32. Heat 1 tablespoon of rapeseed oil in a pan for each batch.
33. 33. Place 4 fritters in the hot pan.
34. 34. Fry the fritters over medium heat for 3 to 4 minutes per side until golden brown.
35. 35. Keep the finished fritters warm in a preheated oven at 80 degrees Celsius.
36. 36. Wash the peaches.
37. 37. Halve the peaches.
38. 38. Pit the peach halves.
39. 39. Dice the peaches.
40. 40. Clean the cucumber.
41. 41. Wash the cucumber.
42. 42. Halve the cucumber lengthwise.
43. 43. Slice the cucumber.
44. 44. Wash the arugula.
45. 45. Spin the arugula dry.
46. 46. Stir the yogurt smooth with the remaining lemon juice.
47. 47. Salt and pepper the dressing.
48. 48. Mix the salad ingredients with the reserved spring onion rings in a bowl.
49. 49. Place the fritters on plates.
50. 50. Arrange the salad next to them.
51. 51. Drizzle the dish with some dressing and olive oil.

Nutrition per serving

• kcal: 647
• Protein: 22 g · Fett/Fat: 23 g · Carbs: 87 g