Lentil Zucchini Patties

Ingredients

• 250 g yellow lentils
• 150 g zucchini
• 1 Shallot
• 1 tbsp butter
• 2 Eggs
• 100 g breadcrumbs
• Salt
• freshly ground pepper
• oil (for frying)
• a handful mint leaves
• 500 g yogurt
• Salt
• freshly ground pepper
• 4 tomatoes
• a handful basil leaves

Instructions

1. 1.

   Cook the lentils in water for about 15 minutes, then drain, let them cool slightly, and puree. Wash the zucchini, trim the stem, and grate it coarsely. Peel the shallot, dice it finely, and sauté it with the grated zucchini in a little butter.

2. 2.

   Mix the lentil puree, grated zucchini, sautéed shallots, eggs, and breadcrumbs together; add more breadcrumbs if the mixture feels too wet. Season with salt and pepper to taste.

3. 3.

   With slightly damp hands, shape about 16 balls from the lentil mixture, flatten them slightly, and fry in a lightly oiled non-stick pan for about 3 minutes on each side. Keep warm. Wash and dry the mint leaves, then chop finely and mix with the yogurt; season with salt and pepper.

4. 4.

   Wash the tomatoes and slice them. Wash and dry the basil leaves. Layer the sliced tomatoes with the mint‑yogurt mixture and basil leaves between the slices, then arrange the lentil patties on top. Garnish with additional yogurt and basil as desired.