Lentil Patties with Yogurt Dip and Oakleaf Lettuce

Ingredients

• 20 g red lentils
• 2 Eggs
• Salt
• 1 tbsp baking powder
• 100 g lentil flour
• 1 tbsp Ground cumin
• Cayenne pepper
• 1 tsp dried herbs (e.g., rosemary, thyme)
• 200 g yogurt (3.5% fat)
• Pepper
• 2 tbsp lemon juice
• 150 g cucumber (about 0.3 cucumbers)
• 20 g chives (1 bunch)
• 1 head oakleaf lettuce
• 1 tbsp Apple cider vinegar
• 1 tsp sharp mustard
• 4 tbsp olive oil

Instructions

1. 1.

   Cook lentils with 100 ml water for about 8 minutes over medium heat, then drain and let them cool. In the meantime, separate the eggs; beat the egg whites with a pinch of salt until stiff.

2. 2.

   Puree yolks with 2 tbsp of the drained lentils. Add baking powder, lentil flour, salt, cumin, cayenne pepper, and herbs, mixing into a smooth batter; add more flour or water if needed. Fold in the beaten egg whites and remaining lentils, then let the batter rest for 5 minutes.

3. 3.

   For the dip, whisk yogurt with salt, pepper, and lemon juice until smooth. Peel cucumber halves and grate finely. Wash chives, pat dry, and cut half into small rings. Mix cucumber zest and chives into the dip, seasoning with salt and pepper to taste.

4. 4.

   Wash and dry the lettuce. Whisk vinegar, mustard, salt, pepper, and 3 tbsp oil together for a dressing.

5. 5.

   In a non-stick pan, fry the patties in two batches: coat the pan with 1 tsp oil and heat. Drop 1–2 tbsp of batter per patty into the pan, cooking each side for about 5 minutes over medium heat until golden brown; use all the batter. Serve patties on the lettuce, add a spoonful of yogurt dip beside each, sprinkle pepper as desired, drizzle dressing over the salad, and garnish with remaining chives.