Lentil Patties on Apple Savoy Cabbage

Ingredients

• 150 g green lentils
• 0.5 bunch Parsley
• 1 bay leaf
• 1 onion
• 250 g soup vegetables (1 bundle)
• 2.5 tbsp olive oil
• 60 g fine rolled oats
• 1 tbsp Whole Grain Breadcrumbs
• 2 egg yolks
• Salt
• Pepper
• 750 g savoy cabbage
• 1 Shallot
• 200 ml milk (1.5 % fat)
• nutmeg
• 1 small apple (150 g)

Instructions

1. 1.

   Rinse the lentils in a sieve and bring to a boil with water and bay leaf in a pot. Cover and simmer for about 25 minutes until cooked. Meanwhile, wash, dry, and finely chop parsley. Peel and dice onion. Wash, trim, and finely dice soup vegetables. Heat 1 tsp oil in a pan and sauté onion and soup vegetables over medium heat for about 5 minutes.

2. 2.

   Drain the lentils and let cool. Then mix with vegetables, oats, breadcrumbs, and egg yolks in a bowl; season with salt and pepper and let rest for about 10 minutes to absorb moisture. With damp hands shape 12 patties from the mixture. Heat 2 tsp oil in a pan and brown the lentil patties on each side for about 3 minutes.

3. 3.

   While the lentil mixture rests, wash, trim, remove tough leaf tips of savoy cabbage, and cut into pieces or wide strips. Blanch in boiling salted water for 2–3 minutes, then drain and set aside. Peel and dice shallot; sauté in remaining hot oil until translucent. Add the cabbage briefly, pour in milk, simmer slightly, and season with salt, pepper, and freshly grated nutmeg.

4. 4.

   Wash apple, remove core, grate coarsely. Just before serving fold into the cabbage mixture and divide among four plates. Place lentil patties on top and sprinkle with parsley.