Lentil Patties with Yogurt and Salad

Ingredients

• 300 g yellow lentils
• 1 sprig thyme
• 1 bay leaf
• 100 g bulgur
• 2 Spring Onions
• sunflower oil
• 1 Garlic clove
• 1 tbsp chopped coriander leaves
• 1 egg
• 3 tbsp chickpea flour
• cumin (ground)
• Salt
• nutmeg
• Cayenne pepper

Instructions

1. 1.

   Rinse the lentils under running water, then simmer with ½ liter of water, thyme sprigs, and bay leaf covered for about 30-35 minutes until tender. In the last 5 minutes open the pot and stir vigorously, boil hard until the liquid evaporates and the lentils begin to break apart. Remove thyme and bay leaf. Prepare bulgur according to package instructions. Peel garlic and dice finely. Trim spring onions and slice green parts into very thin rings. Mix garlic, coriander leaves, and bulgur with the lentils. Knead in chickpea flour until a moldable dough forms. Season with salt, nutmeg, cumin, and cayenne pepper. Shape small patties and fry in hot oil portions at golden brown.

2. 2.

   Serve with yogurt and arugula salad as desired.