Vegan lentil patties with yogurt dip
Simple and healthy patties made of green / brown lentils, with a vegan yogurt herb dip. Quickly prepared and the perfect vegan protein source for lunch or dinner.
Servings: 4 people
Ingredients
- 200 g lentils not cooked
- 60 g whole meal flour
- rape seed oil for frying
Herbs & spices
- salt and pepper
- siracha sauce or tabasco for some spice
- ½ tsp paprika powder
- 1 tbsp soy sauce
- ¼ tsp curcuma
- ½ tsp garlic powder or a garlic clove
- freshy chopped herbs
3-minute yoghurt sauce
- 100 g unsweetened yogurt
- salt, pepper, tabasco
- juice of half a lemon
- 1 tbsp freshly chopped herbs like basil, parsley or chives
Instructions
- Place the lentils in a pot with 700 ml of water and cook for about 25 minutes until they are very soft. The cooking water should then be completely evaporated, otherwise you can remove or add something to the pot anytime. (Don’t salt the cooking water!)
- Place the softly cooked lentils in a bowl, let them cool slightly and mix with the flour. Now add all the spices and herbs and crush and mix the mixture with a fork. Some lentils should remain intact, others can be crushed.
- As soon as the mixture holds together and is slightly sticky, form 7-8 balls with slightly wet hands and then press them into frying pieces.
- Fry the patties in a frying pan over medium heat with rape seed oil for about 3 minutes per side.
- For the yogurt sauce, mix all ingredients well and serve it with the warm patties warm (or freeze them for later).