Filled lentil patties with carrot-raita
very easy
60 mins
60 mins
Ingredients
- 150 g green lentils
- 1 Stalk leek (leek)
- 1 Garlic clove
- 150 g Carrots
- 6 TABLESPOONS Oil
- 1 TEASPOON Curry
- 1 TEASPOON ground cilantro
- 1 TEASPOON Garam Masala
- 250 ml Vegetable broth
- 7-10 Tbsp Salt
- 375 g Flour
- 40 g Butter
- 2 TABLESPOONS Olive oil
- 2 TEASPOONS Lemon juice
- 200 g Whole milk yoghurt
- 7-10 Tbsp Pepper
- 1 TEASPOON Honey
- 10 Mint leaves
- 7-10 Tbsp Flour
Directions
- 1
soak lentils in water overnight
- 2
Clean, wash and cut the leek into rings. Peel garlic and chop finely. Peel and coarsely grate carrots. Heat 3 tablespoons of oil in a large frying pan. Fry leek, garlic and spices for about 1 minute. Drain the lentils, add them, deglaze with broth and simmer over medium heat for about 15 minutes until the liquid is completely absorbed by the lentils. Add 100 g grated carrot. Season to taste with salt
- 3
Add olive oil, lemon juice and yoghurt, mix, season with salt, pepper and honey. Wash mint leaves, dab dry and cut into fine strips. Stir the mint and the rest of the carrot flakes into the yoghurt
- 4
Knead flour, butter and 180 ml water with your hands to a smooth dough and divide it into four equal pieces. Roll out into flat cakes (approx. 20 cm Ø) on a floured work surface using a dough roller. Put the filling on one half of the dough and fold it up. Carefully roll out the flat cake with the filling to a thickness of approx. 5 mm.
- 5
Heat 2 tablespoons of oil in a large coated frying pan and fry 2 lentil patties in it for about 4 minutes on each side, remove and keep warm. Add 1 tablespoon of oil to the frying oil and fry the remaining pancakes in the same way. Pass the yoghurt to the lentil patties
- 6
Waiting time approx. 12 hours
Nutrition Facts
750 kcal
93 g
32 g
21 g
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