High-protein lentil patties

High-protein lentil patties with oats, onion and a herby quark dip: a hearty recipe with plenty of protein, plus fibre and everyday ingredients.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 380 kcal per serving
• Protein: 22 g
• Fat: 12 g
• Carbs: 45 g

Ingredients

• 1 tin of lentils
• 50 g rolled oats
• 1 onion
• 1 clove of garlic
• 1 tbsp tomato purée
• 2 tbsp olive oil
• 150 g quark
• 1 tsp mustard
• 1 tsp paprika
• 1 handful of chives
• 1 pinch of salt

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · sieve

1. Rinse the lentils thoroughly in a sieve and drain well. Finely chop the onion and garlic and finely snip the chives.
2. Roughly mash the lentils with a fork in a large bowl. Mix in the oats, onion, garlic, tomato purée, mustard, paprika, salt and pepper and leave the mixture to rest briefly.
3. For the dip, stir the quark with a little water until smooth. Fold in the chives and season to taste with salt and herbs.
4. Shape the lentil mixture into flat patties. Heat the olive oil in a frying pan and fry the patties over a medium heat on both sides until golden brown.
5. After frying, lay the patties briefly on kitchen paper. That keeps the surface nice and crisp.
6. Serve the lentil patties warm with the chive quark.

Good to know

This is the kind of recipe I particularly like: uncomplicated, hearty and pleasantly down-to-earth. Golden brown outside, moist inside, with a fresh dip on the side.

Swaps

Quark → skyr (similar protein content). Rolled oats → fine spelt flakes (also provide fibre, slightly nuttier flavour; contain gluten). Quark → natural Greek yoghurt (creamier, also provides protein). Olive oil → ghee (heat-stable; contains milk).

Allergens

Contains milk, mustard and gluten (oats, unless labelled gluten-free); good for children if the patties are fried until soft and mildly seasoned, and fine in pregnancy as long as the quark is fresh and properly chilled.