Lentil & Beetroot Patties

📝 Ingredients

• 250 g dried green lentils
• 2 cooked beetroots (about 150 g each)
• 2 eggs
• 80 g rolled oats
• 1 brown onion (about 120 g)
• 2 garlic cloves (1 for the patties, 1 for the sauce)
• 1 tsp ground cumin
• 3 tbsp rapeseed oil (1 for the onion, 2 for frying the patties)
• 300 g Greek yoghurt 2% (220 for the sauce, 80 for the crushed potatoes)
• 800 g waxy potatoes
• 1 tbsp olive oil
• Salt, black pepper

🍴 Utensils

• Two saucepans
• Colander
• Grater
• Mixing bowl
• Large non-stick frying pan
• Wide spatula

📖 Steps

1. Rinse the lentils in the sieve, then put them in a saucepan with three times their volume of cold water, without salt (it makes them tough). Bring to the boil and simmer for 20 to 25 minutes, until tender but not mushy.
2. Meanwhile, peel and finely chop the onion and 1 garlic clove. Fry them for 5 minutes over a medium heat in the frying pan with 1 tbsp rapeseed oil, until the onion is tender and translucent, without letting it brown.
3. Drain the lentils very thoroughly and leave them to steam dry for 5 minutes in the sieve: the drier they are, the better the patties hold together. Coarsely grate the beetroot, then squeeze it between your hands over the sink to remove the juice.
4. In the mixing bowl, roughly mash half the lentils with a fork. Add the rest of the lentils, the beetroot, onion, eggs, oats, cumin, ½ tsp salt and some pepper. Mix well and leave to rest for 10 minutes so the oats absorb the moisture.
5. While it rests, peel the potatoes, cut them into large chunks and put them in the second saucepan with cold salted water. Bring to the boil and cook for 20 minutes, until the tip of a knife slides in without resistance.
6. With damp hands, shape 12 patties about 8 cm across and 1.5 cm thick, pressing them firmly so they don't break. If the mixture sticks too much to your hands, chill it for 10 minutes before shaping.
7. Heat 1 tbsp rapeseed oil in the wiped-out frying pan over a medium heat. Cook 6 patties for 4 minutes on each side without moving them, until a crust forms, then turn them carefully with the wide spatula. Repeat with the rest of the oil and patties.
8. Mix 220 g yoghurt with the second garlic clove, grated, and a pinch of salt. Drain the potatoes and crush them with a fork with the olive oil and 80 g yoghurt, then season with salt and pepper. Serve 3 patties per person with the crushed potatoes and sauce.