Red Lentil Patties with Cucumber Dill Dip

Affordable red lentils become savory patties with potatoes and egg, served with a fresh cucumber and dill dip. The dish is filling and costs very little per serving.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 250 g Red lentils
• 300 g floury potatoes
• 1 pc onion
• 2 pc garlic cloves
• 1 pc egg
• 4 tbsp rolled oats
• 1 tsp ground cumin
• 1 tsp sweet paprika powder
• 2 tbsp cooking oil
• salt
• pepper
• 1 pc English cucumber
• 150 g yogurt (3.5% fat)
• 1 bunch dill
• 1 pc lemon (juice)

Method

1. Bring the lentils to a boil with 500 ml water and simmer over low heat for about 12 to 15 minutes until soft and most of the water has been absorbed. Then let them cool.
2. Peel the potatoes, cook them in salted water for about 20 minutes, drain, let them steam dry and roughly mash.
3. Finely dice the onion and garlic and sweat them in one tablespoon of oil in a pan until translucent.
4. Coarsely blend the lentils with an immersion blender, then mix with the potatoes, onions, egg, oats, cumin and paprika powder, and season generously with salt and pepper.
5. Shape the mixture into eight flat patties. Fry them in a pan with the remaining oil over medium heat for about 4 minutes per side until golden brown.
6. For the dip, finely grate the cucumber, squeeze it well and mix it with the yogurt. Finely chop the dill, stir it in with the lemon juice and season with salt and pepper.
7. Serve the patties warm with the cucumber dill dip.