Rice-Lentil Patties on Ratatouille

Ingredients

• 100 g Red lentils
• 1 eggplant
• 1 Zucchini
• 1 yellow bell pepper
• 4 tomatoes
• 2 small onions (80 g)
• 2 Garlic cloves
• 2 sprigs thyme
• 2 sprigs Rosemary
• 4 tbsp olive oil
• iodine salt (with fluoride)
• Pepper
• 1 tsp Honey
• 1 pack reis-fit (express parboiled rice)
• 100 g low-fat quark
• 4 tbsp spelt whole‑grain flour (40 g)
• 4 tbsp fine oatmeal flakes (40 g)
• 1 tbsp chopped parsley
• Sweet Paprika Powder

Instructions

1. 1.

   Cook lentils for about 15 minutes in double the amount of water until soft, then drain and let cool.

2. 2.

   Meanwhile peel, wash, seed the bell pepper and cut eggplant, zucchini, bell pepper and tomatoes into cubes. Peel and chop onions and garlic. Wash herbs, shake dry and finely chop.

3. 3.

   Heat 2 tbsp oil in a pan. Sauté onions and garlic for 3 minutes over medium heat, remove half of the mixture and set aside for the patties. Add eggplant and zucchini cubes and fry for 5 minutes. Add bell pepper and tomato cubes, season with salt, pepper, honey and herbs, cover and cook over low heat for 5 minutes while stirring occasionally.

4. 4.

   Meanwhile loosen rice by gently pressing the pack, then tear it open. Mix rice, lentils, reserved onion‑garlic mixture, quark, flour, oatmeal flakes and parsley into a workable dough. Season the dough with salt, pepper and paprika powder. Shape 8 patties with damp hands.

5. 5.

   Heat remaining oil in a pan and fry each patty for about 5–7 minutes over medium heat until golden brown on both sides. Arrange the patties on top of the ratatouille and serve.