Linsenbratlinge (Lentil Patties)

Patties with a well-seared crust and a tender core. The earthy taste of lentils is heightened by mustard and fresh herbs.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 435
• Protein: 22 g
• Carbs: 46 g
• Fat: 16 g

Ingredients

• 250 g Green lentil ( dry )
• 1 piece Yellow onion ( finely minced )
• 1 piece Garlic ( minced )
• 2 piece Egg ( whole )
• 80 g Breadcrumbs ( fine )
• 1 tbsp Mustard ( strong )
• 1 piece Flat-leaf parsley ( chopped )
• 1 tsp Marjoram fresh optional ( leaves only )
• 3 tbsp Sunflower oil ( for frying )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Cooking the lentils

   Rinse the lentils. Place them in a pot of cold, unsalted water. Bring to a boil and cook until tender but not completely mushy. Drain thoroughly.

2. Sautéing the aromatics

   In a pan with a little oil, sauté the onion and garlic until translucent. They should be soft, not browned.

3. Preparing the mixture

   In a mixing bowl, combine the cooked lentils, onion-garlic mixture, eggs, breadcrumbs, mustard, and chopped herbs. Season with salt and pepper. The mixture should be malleable and hold its shape.

4. Shaping and cooking

   Form patties about one finger thick. Brown them in a pan with hot oil. The crust should be crispy and deep brown on each side.

Chef's tips

• If the mixture sticks too much to your hands, add a little more breadcrumbs to dry it out.
• Don't press the patties down in the pan; let the crust form naturally to keep the center moist.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat in a pan to restore the crunch.