Lentil Ginger Patties with Cucumber Salad

Ingredients

• 250 g red lentils (peeled)
• 100 g spring onions
• 20 g Ginger
• 2 Eggs
• 100 g breadcrumbs (add more if needed)
• Salt
• Pepper (freshly ground)
• 0.5 tsp cumin
• 1 chili pepper
• 0.5 bunch coriander
• 0.5 untreated lemon (juice)
• 2 tbsp Light soy sauce
• 4 tbsp olive oil
• 1 cucumber

Instructions

1. 1.

   Cook the lentils in salted water for 15-20 minutes, drain, let cool and puree. Wash and trim the spring onions, peel the ginger and finely chop both.

2. 2.

   Knead the lentils, ginger, eggs, breadcrumbs, half of the spring onions, pepper and cumin together (add more breadcrumbs if the mixture is still too wet). Season with salt and pepper.

3. 3.

   Wash the chili pepper, halve it lengthwise, deseed and mix with chopped coriander, remaining spring onions, lemon juice, soy sauce and 2 tbsp oil. Slice or shave the cucumber thinly. Pour the dressing over the cucumber and season to taste.

4. 4.

   With damp hands form about 12 balls from the lentil mixture, flatten slightly and fry in the remaining oil in a non-stick pan for about 3 minutes on each side. Plate the lentil ginger patties with the cucumber salad and serve with yogurt if desired.