1. Cook the red lentils:
Rinse the red lentils thoroughly in a sieve under running water. Place in a pot, cover with twice the amount of water, and simmer without salt for about 10–12 minutes until soft. Drain off excess water and allow the lentils to cool slightly.
2. Prepare the lentils:
Place the cooked red lentils in a bowl and mash lightly with a fork to form a malleable mixture.
3. Add the vegetables:
Finely grate the carrot and add to the lentils.
4. Bind & season (protein boost):
Add the chickpea flour, silken tofu, flaxseed, yeast flakes, and spices to the bowl. Mix everything well until a firm, malleable mixture forms. If too moist, add a little more chickpea flour.
5. Form patties:
With wet hands, form small patties so that they cook well in the pan.
6. Fry:
Heat a little oil in a pan and fry the lentil patties on both sides until golden brown.
7. Prepare the dip:
Classic: Cut the avocado in half, remove the flesh and mash it with lemon juice until it has a creamy consistency.
Oriental: Mix vegan yogurt with finely chopped mint, lemon juice, and a pinch of salt.
8. Serving:
Serve the lentil patties warm with the respective dip and enjoy.
Nutritional information per serving approx. (patties + dip):
Classic with avocado dip
• Calories: 240 kcal
• Protein: 16 g (approx. 27%, high in protein)
• Fat: 8 g
• Carbohydrates: 22 g
• Fiber: 8 g
Oriental with mint yogurt dip
• Calories: 250 kcal
• Protein: 17 g (approx. 27%, high in protein)
• Fat: 7 g
• Carbohydrates: 23 g
• Fiber: 9 g
