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Lentil fritters with salad and cottage cheese

Lentil fritters with salad and cottage cheese

Preparation time:
30 min
Difficulty level:

Nutritional values:

71 g
39 g
22 g


Tomatoes (fresh)Tomatoes (fresh)½ (62,5 g)
Olive oilOlive oil 1 Teaspoon
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)½ (30 g)
Arugula (fresh)Arugula (fresh) 62 ½ g
Garlic (fresh)Garlic (fresh)⅞ (2,5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Cayenne pepperCayenne pepper ½ Pinch(s)
Curd cheese, low-fat curd cheese (light)Curd cheese, low-fat curd cheese (light) 65 g
Spelt wholemeal flourSpelt wholemeal flour 15 g
Oatmeal (tender)Oatmeal (tender) 30 g
Lentils (red, raw)Lentils (red, raw) 75 g
Herbs of ProvenceHerbs of Provence ¼ Tablespoon


Step 1:
Prepare the lentils as described on the package, then drain and leave to cool. In the meantime, peel and finely chop the garlic. Mix the lentils with garlic, egg, oatmeal and flour. Season the mixture with salt, pepper, cayenne pepper and herbs de Provence. From it form fritters.
Step 2:
Heat oil in a frying pan and fry the patties in it for about 2.5 minutes per side.
Step 3:
In the meantime, mix the curd with about 2-3 tablespoons of water and season with salt, cayenne pepper and pepper. Wash and chop the tomatoes. Wash the arugula and shake dry. Serve the patties with the ricotta, tomatoes and arugula.

Macronutrient distribution:

The recipe Lentil fritters with salad and cottage cheese is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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