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Red Lentil and Beetroot Patties with Apple Cabbage Slaw
50 min4 servingsMedium
Ingredients
- 240 gred lentils, dry
- 700 mlwater for cooking the lentils
- 250 gcooked beetroot, peeled
- 80 gyellow onion
- 70 grolled oats
- 1 ksegg
- 2 gground caraway
- 4 gsalt
- 1 gblack pepper
- 20 mlrapeseed oil
- 250 gwhite cabbage
- 150 gapple
- 180 gplain Greek yogurt
- 20 mllemon juice
- 8 gfresh dill
Instructions
- 1
Cook the lentils
Rinse the lentils, place them in a saucepan with 700 ml of water, and bring to a boil. Simmer for 12–14 minutes, until tender but still holding their shape. Drain thoroughly and leave to steam dry for 5 minutes.
- 2
Prepare the patty mixture
Coarsely grate the beetroot and finely chop the onion. In a bowl, mix them with the drained lentils, rolled oats, egg, caraway, 3 g of salt, and black pepper. Leave the mixture to stand for 10 minutes so the oats absorb the moisture.
- 3
Prepare the slaw and mix the yogurt
Thinly slice the cabbage and coarsely grate the apple. Stir the yogurt together with the lemon juice, finely chopped dill, and the remaining 1 g of salt. Set the cabbage and apple aside for now.
- 4
Fry the patties
Divide the mixture into 8 equal portions and shape them into patties about 1.5 cm thick. Heat half the oil in a large frying pan over medium heat. Fry the patties in two batches for about 4 minutes on each side; add the remaining oil before the second batch. The outside should be firm and golden, and the center should be hot when broken open.
- 5
Finish the slaw and serve
Mix the cabbage and apple together. Divide the patties among plates and serve with the slaw and dill yogurt. Serve immediately while the patties are warm and their surfaces are crispy.