Lentil cakes with cucumber salad

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Lentil cakes with cucumber salad







© Provided by SevenCooks


Quick Infos:

  • Vegan
  • 408 kcal
  • Easy
  • 40 minutes

These delicious little patties taste good both warm and cold. The lentils can be pre-cooked so that the effort is limited. There is a great and tasty, but still light main course with a fresh cucumber salad.

Quantities for 4 servings

Personalize the amount

For the patties

  • 1 Red onion
  • 0.5 Bund parsley
  • 1 TL Paprika powder
  • 0.5 TL cumin
  • 1 TL salt
  • 3 HE oil
  • 4 HE Flour
  • 0.5 TL Pfeffer
  • 300 g Red lenses

For the cucumber salad

  • 1 cucumber
  • 200 g Sojajoghurt
  • 2 HE olive oil
  • 2 HE vinegar
  • 1 HE dried dill
  • 0.5 TL salt
  • 1 Socket Pfeffer

Preparation:

  1. Cook the lentils according to the package instructions. Finely chop the onion and parsley.
  2. Meanwhile, halve the cucumber if necessary and cut into fine strips with a peeler. For the dressing, mix yogurt with olive oil, vinegar, salt, pepper and dill. Pour over the sliced ​​cucumber.
  3. Drain the soft-boiled lentils. Mix with onions, parsley, flour and spices. With wet hands, form 4 patties per serving and place on a floured plate until frying.
  4. Heat oil in a pan. Fry the patties, place on plates and serve with the cucumber salad.

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Information on nutritional values ​​and allergens

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