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🍽️ Crispy Lentil Patties with Fresh Yoghurt Dip

501 kcal · 30 min · 4 servings

Crispy Lentil Patties with Fresh Yoghurt Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut bread rolls into coarse pieces and place them in the mixing container.
  2. 2. Chop the bread pieces for 15 seconds on speed 10 with the measuring cup inserted.
  3. 3. Repeat the process if necessary until fine crumbs have formed.
  4. 4. Transfer the finished breadcrumb crumbs into a separate bowl.
  5. 5. Wash the parsley and shake it dry.
  6. 6. Pluck the parsley leaves from the stems.
  7. 7. Place the parsley leaves into the mixing container.
  8. 8. Chop the parsley for 8 seconds on speed 6 with the measuring cup inserted.
  9. 9. Transfer the chopped parsley into a separate bowl.
  10. 10. Peel the shallots and cut them into quarters.
  11. 11. Clean and peel the carrots.
  12. 12. Cut the carrots into pieces approximately 2 centimeters long.
  13. 13. Peel the garlic clove.
  14. 14. Place the shallots, carrot pieces, and garlic into the mixing container.
  15. 15. Chop the vegetables for 10 seconds on speed 6 with the measuring cup inserted.
  16. 16. Push the vegetable mixture down from the container wall using a spatula.
  17. 17. Add couscous, lentils, and 500 milliliters of cold water to the mixing container.
  18. 18. Cook the mixture for 15 minutes on speed 2 at 100 degrees Celsius without the measuring cup inserted.
  19. 19. Place the cooking insert on the lid as a splash guard.
  20. 20. Add breadcrumbs, 1 teaspoon of salt, curry, 2 pinches of pepper, and chili powder to the mixing container.
  21. 21. Puree the spice mixture for 15 seconds on speed 8 with the measuring cup inserted.
  22. 22. Add the previously chopped parsley.
  23. 23. Stir in the parsley for 20 seconds on speed 3 with the measuring cup inserted.
  24. 24. Transfer the cooked lentil mixture into a bowl.
  25. 25. Stir the lentil mixture once with the spatula.
  26. 26. Let the mixture swell for 15 minutes.
  27. 27. Clean the mixing container.
  28. 28. Wash the dill and shake it dry.
  29. 29. Pluck the dill leaves from the stems.
  30. 30. Place the dill into the clean mixing container.
  31. 31. Chop the dill for 2 seconds using the turbo button with the measuring cup inserted.
  32. 32. Wash the cucumber and dry it.
  33. 33. Halve the cucumber lengthwise.
  34. 34. Remove the seeds from the cucumber halves using a teaspoon.
  35. 35. Weigh 150 grams of deseeded cucumber.
  36. 36. Cut the weighed cucumber into pieces.
  37. 37. Add the cucumber pieces to the dill in the mixing container.
  38. 38. Chop the mixture for 4 seconds on speed 6 with the measuring cup inserted.
  39. 39. Push the dip base down from the container wall using a spatula.
  40. 40. Add yoghurt, quark (curd cheese), lemon juice, ½ teaspoon of salt, and 1 pinch of pepper.
  41. 41. Mix the dip ingredients for 8 seconds on speed 4 with the measuring cup inserted.
  42. 42. Transfer the finished dip into a bowl.
  43. 43. Place the dip in the refrigerator to cool.
  44. 44. Wet your hands with water.
  45. 45. Shape 12 patties from the lentil mixture.
  46. 46. Heat 2 tablespoons of vegetable oil in a hot pan.
  47. 47. Fry the patties until golden brown on both sides.
  48. 48. Let the patties drain on kitchen paper.
  49. 49. Keep the patties warm until all are baked.
  50. 50. Serve the lentil patties with the cold dip.
  51. 51. Enjoy your meal!
  52. 52. Tip: A fresh green salad goes well with this.

Nutrition per serving