Linsenbratlinge (Lentil Patties)
Ingredients
- 250 gGreen lentil (dry)
- 1 pcYellow onion (finely minced)
- 1 pcGarlic (minced)
- 2 pcEgg (whole)
- 80 gBreadcrumbs (fine)
- 1 tbspMustard (strong)
- 1 pcFlat-leaf parsley (chopped)
- 1 tspMarjoram fresh (leaves only)
- 3 tbspSunflower oil (for frying)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Patties with a well-seared crust and a tender core. The earthy taste of lentils is heightened by mustard and fresh herbs.
- 1
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
In a pan with a little oil, sauté the onion and garlic until translucent. They should be soft, not browned.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat in a pan to restore the crunch.
