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Lentil Zucchini Patties with Yogurt-Mustard Sauce
Savoury red lentil and zucchini patties cooked with a tomato-onion base, pan-fried golden and served with a creamy yogurt-Dijon-cilantro sauce.
20 min prep / 40 min total
344 kcal
14.4g protein
4 servings
EasyWatch How to Make This
Ingredients
Ingredients updated to metric measurements
- 1onion
diced
- olive oil
for frying
- garlic
minced
- 1zucchini
grated
- cilantro
chopped
- 1carrot
grated
- 200 gtomatoes
blended smooth
- pinchcoriander
- pinchsweet paprika
- pinchsalt
to taste
- pinchblack pepper
- 200 gred lentils
ground in a coffee grinder
- lactose-free yogurt
for the sauce
- 1 tspDijon mustard
for the sauce
Instructions
Dice the onion and sauté in olive oil with garlic until golden. Add the grated zucchini, chopped cilantro and grated carrot and fry briefly.
Stir in 200g blended tomatoes, coriander, sweet paprika, salt and black pepper. Cook down until the mixture thickens.
Grind 200g red lentils to a flour, fold into the vegetable base and mix well to form a shapeable patty mixture.
Pan-fry the patties in a little refined olive oil until golden on both sides.
Whisk together lactose-free yogurt, 1 teaspoon Dijon mustard and a little cilantro. Serve the sauce alongside the patties.
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