Vegan Lentil Patties

Ingredients

• 1 Shallot
• 1 clove garlic
• 4 tbsp olive oil
• 600 ml Vegetable Broth
• 250 g millet
• 2 tbsp egg replacer powder
• 1 red bell pepper
• 2 tbsp soy quark
• 80 g vegan breadcrumbs
• 1 handful chopped herbs (e.g., basil, chervil, thyme)
• Salt
• Pepper
• nutmeg
• 75 g beluga lentils
• 1 bay leaf
• 2 spring onions (white part only)
• 1 stalk Celery
• 2 tbsp green olives (pitted)
• 120 g plum tomato
• 1 small pomegranate
• 4 sprigs basil
• 2 thyme sprigs
• 2 tbsp olive oil
• 150 ml vegetable broth (vegan)
• 1 tsp agave syrup
• 2 tbsp Apple cider vinegar
• 2 tbsp lemon juice
• Salt
• pepper (ground)
• 1 star anise
• 1 tsp Pink peppercorns
• chicory leaf for garnish

Instructions

1. 1.

   Peel and finely dice the shallot and garlic. Sauté briefly in 1 tbsp hot olive oil, then deglaze with about 400 ml broth. Rinse millet in a sieve and add to the broth. Cover and simmer gently for ~15 minutes. Remove from heat and let stand covered another 15-20 minutes; add more broth if needed so that all liquid is absorbed.

2. 2.

   Let the mixture cool slightly uncovered. Whisk egg replacer powder with 50 ml water, let sit 5 minutes to hydrate. Wash, deseed, and dice the bell pepper. Combine the hydrated egg replacer, soy quark, 2-3 tbsp breadcrumbs, herbs, and pepper cubes; mix into a pliable dough. Season with salt, pepper, nutmeg and shape into small patties. Press each patty into remaining breadcrumbs and set aside.

3. 3.

   For the lentil confit, rinse lentils in a sieve and place in plenty of boiling salted water. Add bay leaf. Simmer gently on low heat for about 25 minutes until tender yet firm.

4. 4.

   Wash and dice spring onions; slice celery finely. Chop olives. Wash tomato, remove stem, cut flesh into small pieces. Halve pomegranate and release seeds. Rinse basil and thyme, shake dry, then chop.

5. 5.

   Heat oil in a pot and sauté spring onions and celery. Add tomatoes, cook briefly, then deglaze with broth. Stir in agave syrup, vinegar, lemon juice, salt, pepper, and star anise. Cover and simmer on low heat for 15-20 minutes, stirring occasionally.

6. 6.

   Drain lentils, let them dry slightly, then mix with tomato sauce. Fold in olives, pomegranate seeds, herbs, and pink peppercorns. Let the confit rest at least 1 hour. Meanwhile wash chicory leaves and spin dry.

7. 7.

   Heat remaining oil in a large pan and fry patties for 3-4 minutes per side until golden brown. Drain on paper towels. Arrange lentil confit on chicory leaves and top with fried patties.