Instructions
Follow the steps and taste along the way.
Cook the lentils
Rinse the lentils, place them in a saucepan, and add 450 ml water. Bring to a boil, then simmer for 12–15 minutes, until tender but still holding their shape. Drain and leave to steam dry for 5 minutes.
Mix the batter
In a large bowl, mash about half of the cooked lentils with a fork. Add the remaining lentils, grated carrot, egg, rolled oats, spring onion, cumin, and 4 g salt. Mix and leave to stand for 5 minutes so the oats can absorb the moisture.
Shape the patties
Divide the mixture into 8 equal portions and use wet hands to shape them into patties about 1.5 cm thick. If they crumble when pressed, leave the mixture to stand for another 3 minutes; the oats will help bind it.
Pan-fry until golden
Heat half the oil in a wide nonstick pan over medium heat. Fry the patties in two batches for about 3–4 minutes per side, until a golden-brown crust forms. Use the remaining oil for the second batch; transfer the cooked patties to a plate.
Make the dip and serve
Mix the yogurt with the lemon juice, chopped dill, and 1 g salt. Serve the dip cold and the patties warm to preserve the contrast between their crisp exterior and soft center.
