Lentil patties with crispy potatoes and herb cream

Linsefrikadeller med sprøde kartofler og urtecreme

Lentil patties with crispy potatoes and herb cream

Recipe for spiced lentil patties served with crispy oven-roasted potatoes and a fresh herb cream.

Course Main course

Cuisine Danish

Nøgleord Vegetarian, Vegetarian dinner

Total Time 1

Servings people

Calories 836kcal

Ingredients

Lentil patties

300 ml dried red lentils
1 onion, finely chopped
3 cloves garlic, grated or crushed
150 g carrots, grated
150 g courgette, grated (squeeze out the liquid) - or sweetheart cabbage, very finely shredded
1 handful parsley, finely chopped
1-2 eggs
100 ml porridge oats
3 tbsp plain flour
2 tbsp black sesame seeds (or white) - optional
1 1/2 tsp ground cumin
1/2 tsp chilli powder
1/2 - 1 lime, juice of
1 tsp salt
Freshly ground pepper
Rapeseed oil for frying

Crispy potatoes

800 g small potatoes, halved
2 tbsp olive oil
Salt and freshly ground pepper
Dried thyme or other herbs and spices, optional

Herb cream

300 g Greek yoghurt
2 cloves garlic, grated or crushed
1 handful parsley, finely chopped
3 tbsp chives, finely chopped
1 tbsp dill, finely chopped
2 tbsp lemon juice
1/2 lemon, finely grated zest
1 tsp olive oil
Salt and freshly ground pepper

Instructions

Preparation

Start by cooking the red lentils - they need to drain and cool before the mixture is combined.
Cook them until tender - 20 minutes is usually plenty. Then drain them thoroughly in a sieve and leave to cool, in the fridge if you like.

Crispy potatoes

Toss the potatoes with the oil and season with salt, freshly ground pepper and thyme - or other herbs and spices.
Spread them out on a baking tray lined with baking parchment and roast in a preheated conventional oven (top and bottom heat) at 210°C for about 50 minutes. Turn them once along the way.
Meanwhile, fry the lentil patties and make the herb cream.

Lentil patties and herb cream

Mix the drained, cooled lentils with the remaining ingredients. Start with one egg and let the mixture rest for 5 minutes.
If the mixture is too dry or won't hold together, stir in another egg - it should be on the soft side.
Heat a generous splash of oil in a frying pan. Take a large tablespoon of the mixture and place it in the pan - then press it gently flat. Continue with the rest of the mixture and fry the lentil patties until golden on both sides. They need about 5 minutes per side over a medium heat.
Dip the spoon in the oil from the pan if you like - the mixture releases more easily that way.
Don't make the lentil patties too large - they can be hard to handle when it is time to turn them.
Stir together the ingredients for the herb cream and season to taste with salt and freshly ground pepper.

Serving

Serve the crisp, spiced lentil patties with the oven-roasted potatoes and the fresh herb cream - sprinkle with a little parsley before serving.

Notes

This quantity usually leaves a few extra lentil patties - though in our house I find a couple always get snacked on along the way.
Otherwise they are also lovely the next day in a packed lunch.

Nutrition