Snack · 40 min · middle-eastern

Red Lentil Patties with Mint Yogurt

Red lentils does the heavy lifting here, with egg rounding it out. A Middle Eastern snack that takes 40 minutes, start to finish. The macros do the talking: 11g protein, 32g carbs, and 7g fat in every 230-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

Ingredients

• 1 cup Red lentils
• 1 Egg
• 1/3 cup Breadcrumbs
• 1/2 cup Yogurt
• 2 tbsp Mint

Steps

1. Simmer the red lentils in plenty of salted water for 12 to 15 minutes, until completely soft and starting to fall apart.
2. Drain in a fine-mesh sieve and let them steam-dry for 5 minutes. Wet lentils make mushy patties that won{Q}t hold.
3. Mash roughly with a fork, leaving some texture, then mix in the beaten egg and breadcrumbs. Rest 10 minutes so the crumbs hydrate and bind.
4. Form into 8 patties with damp hands, about 1/2 inch thick.
5. Heat 2 tablespoons of oil in a large skillet over medium heat until it shimmers.
6. Fry the patties 4 minutes per side, until deep golden and crisp. Don{Q}t crowd the pan, or they steam instead of browning.
7. Drain on a wire rack, not paper towels, which trap steam. Stir the chopped mint and a pinch of salt into the yogurt and serve alongside the hot patties.

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