Cooking mode
Red Lentil and Carrot Patties with Lemon-Dill Dip
45 min4 servingsEasy
Ingredients
- 150 gred lentils, dry
- 450 mlwater for cooking the lentils
- 120 gcarrot, coarsely grated
- 1 kusegg
- 35 grolled oats, finely ground
- 30 gspring onion, finely chopped
- 2 gground cumin
- 4 gsalt for the patties
- 20 mlcanola oil
- 120 gplain Greek yogurt
- 10 mllemon juice
- 5 gfresh dill, chopped
- 1 gsalt for the dip
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.