Fried Lentil Patties with Leeks and Currants
Nutritional values
(Percentage of daily recommendation)
| Calorie | 385 cal. | (18 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.1 g | (37 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 93.4 μg | (156 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 773 mg | (19 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 135 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 200 grams brown Lentils
- 800 milliliters Vegetable broth
- 1 bay leaf
- 1 onion
- 1 garlic clove
- 1 tsp Curry powder
- 1 medium egg
- 50 grams Pastry flour
- 1 Tbsp breadcrumbs
- salt
- peppers
- 3 Tbsps vegetable oil (for frying)
- 1 stalk Leeks
- 1 Tbsp butter
- 3 Tbsps Currants (substitute raisins)
- 3 Tbsps Whipped cream (10% fat content)
- 1 Tbsp lemon juice
Preparation steps
Soak the lentils for at least 6 hours (preferably overnight) in plenty of water. Drain the remaining soaking water. Cook the lentils in a covered pot with the bay leaf and 600 ml (approximately 2 1/2 cups) vegetable broth for 30-40 minutes, until tender, then drain. Puree half of the lentils. Mix the remaining lentils into the puree. Peel the onion and garlic and finely chop both. Stir the curry powder, egg and flour stir into the lentils. Add the bread crumbs until the mixture is pliable. Season with salt and pepper. With damp hands, form the mixture into about 16 small patties. Heat the oil in a wide pan. Fry the patties over medium heat for about 8 minutes, turning once.
Meanwhile for the leeks, rinse and trim the leeks. Cut in half lengthwise and then cut crosswise into 2 cm (approximately 1 inch) wide pieces. Melt the butter in a small saucepan. Cook the leeks over low to medium heat for 3 minutes. Add the currants. Add the remaining vegetable broth (200 ml) (approximately 1 cup) and the sour cream, then simmer 2-3 minutes. Season with salt, pepper and lemon juice. Drain the cooked lentil patties briefly on paper towels, then serve with the leek mixture on plates.
