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Vegan Lentil Zucchini Patties with Sour-Cream Dill Sauce
Tender green-lentil patties blended with zucchini, carrot and dill, pan-seared golden and served with a cool sour-cream cucumber sauce.
15 min prep / 35 min total
408 kcal
14.7g protein
4 servings
EasyWatch How to Make This
Ingredients
Ingredients updated to metric measurements
- 200 ggreen lentils
- 400 mlwater
- salt
- 1onion
- olive oil
- garlic
- 1carrot
- dill
- 1zucchini
- 150 gsour cream
for sauce
- 1cucumber
for sauce
- 1 tspDijon mustard
for sauce
- black pepper
- sweet paprika
Instructions
Simmer the lentils in salted water for until soft, then drain.
Sauté the diced onion, garlic and grated carrot in olive oil; add grated zucchini and cook until dry.
Mash the lentils with the sautéed vegetables, season with salt, pepper and chopped dill to form a shapeable mixture.
Form patties and pan-fry in olive oil over medium heat until golden on both sides.
Whisk sour cream with grated cucumber, Dijon mustard, salt, pepper and sweet paprika for the dipping sauce.
Serve the warm patties with a generous spoon of the chilled sauce.
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