These patties are great for vegetarians. Served hot from the pan with green salad and garlic yoghurt or sour cream they make a main course. Chilled and coated with cream cheese and slices of sun-dried tomatoes, marinated sweet pepper or smoked salmon the patties are perfect for picnic or a party buffet.
150 g red lentils
400 ml vegetable stock
100 g Couscous
1 small onion, peeled and chopped
2 garlic gloves, peeled and chopped
3 teaspoons of cumin and/or
2 teaspoons of ground coriander and/or
3 teaspoons of fresh peppermint
2 teaspoons of salted peanuts, chopped
5 tablespoons of oil to fry
Wash the lentils, add vegetable stock (or salted water), stir, bring to the boil and simmer until lentils get mushy (10-15 min.). Add garlic, onion, spices, herbs, peanuts, and couscous. Stir and wait for 15 minutes. All liquids should be soaked up. Add eggs.
Make little patties by using your hands (about 30). Heat oil in a pan and fry the patties (3-5 minutes on each side). Store them in oven (75° C) if you want to eat them hot (or cool them if you want to take them for a picnic).
You can add a rapped carrot or some sun-dried tomatoes to the dough.