Mushroom Patties with Lentil Salad and Tahini Yoghurt Dressing
Ingredients
200 grams chestnut mushrooms
100 grams tinned green lentils
75 grams onion
2 garlic cloves
3 gram flour
2 curry paste
seasoning, as needed
100 grams Greek yoghurt
40 grams tahini
100 grams lemon juice
2 olive oil
1 garlic clove
seasoning, as needed
300 grams baby potatoes
100 grams tinned green lentils
140 grams red pepper
50 grams cherry tomatoes
2 cooked beetroot
40 grams baby spinach
30 grams rocket leaves
1 olive oil
Instructions
STEP 1/8
Quarter the mushrooms.
Drain and rinse the lentils.
Peel, trim and quarter the onion.
Peel and crush the garlic cloves.
Cook and quarter the potatoes.
Destem, deseed and coarsely chop the pepper.
Halve the tomatoes.
Cut the beetroot into 2 cm cubes.
STEP 2/8
Fit the Knife blade to the chopper attachment.
STEP 3/8
Add Ingredients 1 (mushrooms, lentils, onion, garlic) into a medium bowl.
Mix until combined.
In batches transfer the content of the bowl to the chopper attachment.
Transfer the chopped ingredients to a large bowl.
Pulse until everything is chopped.
STEP 4/8
Add Ingredients 2 (flour, paste, seasoning) into the large bowl.
Mix until everything is coated.
Form the mixture into patties.
Chill the patties for 1 hour or until ready to use.
STEP 5/8
Attach the blender attachment to the hand blender.
Add Ingredients 3 (yoghurt, tahini, juice, oil, garlic, seasoning) into the beaker.
Chill until ready to use.
STEP 6/8
Add Ingredients 4 (potatoes, lentils, pepper, tomatoes, beetroot, spinach, rocket) into a large bowl.
Chill until ready to use.
STEP 7/8
Add Ingredients 5 (oil) into a frying pan.
Heat over a medium heat.
Fry the patties until golden brown on each side.
Serve.
STEP 8/8
Divide the salad between the plates and drizzle with the dressing. Top with the patties.
Mushroom Patties with Lentil Salad and Tahini Yoghurt Dressing
Ingredients
200 grams chestnut mushrooms
100 grams tinned green lentils
75 grams onion
2 garlic cloves
3 gram flour
2 curry paste
seasoning, as needed
100 grams Greek yoghurt
40 grams tahini
100 grams lemon juice
2 olive oil
1 garlic clove
seasoning, as needed
300 grams baby potatoes
100 grams tinned green lentils
140 grams red pepper
50 grams cherry tomatoes
2 cooked beetroot
40 grams baby spinach
30 grams rocket leaves
1 olive oil
Instructions
STEP 1/8
Quarter the mushrooms.
Drain and rinse the lentils.
Peel, trim and quarter the onion.
Peel and crush the garlic cloves.
Cook and quarter the potatoes.
Destem, deseed and coarsely chop the pepper.
Halve the tomatoes.
Cut the beetroot into 2 cm cubes.
STEP 2/8
Fit the Knife blade to the chopper attachment.
STEP 3/8
Add Ingredients 1 (mushrooms, lentils, onion, garlic) into a medium bowl.
Mix until combined.
In batches transfer the content of the bowl to the chopper attachment.
Transfer the chopped ingredients to a large bowl.
Pulse until everything is chopped.
STEP 4/8
Add Ingredients 2 (flour, paste, seasoning) into the large bowl.
Mix until everything is coated.
Form the mixture into patties.
Chill the patties for 1 hour or until ready to use.
STEP 5/8
Attach the blender attachment to the hand blender.
Add Ingredients 3 (yoghurt, tahini, juice, oil, garlic, seasoning) into the beaker.
Chill until ready to use.
STEP 6/8
Add Ingredients 4 (potatoes, lentils, pepper, tomatoes, beetroot, spinach, rocket) into a large bowl.
Chill until ready to use.
STEP 7/8
Add Ingredients 5 (oil) into a frying pan.
Heat over a medium heat.
Fry the patties until golden brown on each side.
Serve.
STEP 8/8
Divide the salad between the plates and drizzle with the dressing. Top with the patties.