Step 1/9
- 300 g red lentils
- 1 clove garlic
- 100 g millet
- large saucepan
- cooking spoon
Add lentils, garlic, and millet to a large saucepan. Cover with water, bring to a boil and cook for approx. 15 – 20 min. until tender. Stir occasionally. Drain and set aside.
Step 2/9
- 50 g parsley
- 50 g dill
- 50 g cilantro
- 1 carrot
- 1 red onion
Roughly chop parsley, dill, and cilantro. Dice carrot and onion into large pieces.
Step 3/9
Pulse lentils, garlic, millet, peas, onion, and carrot in kitchen processor.
Step 4/9
- 100 g breadcrumbs
- 50 g flour
Thoroughly mix together lentil puree, breadcrumbs, and flour.
Step 5/9
- ½ tsp paprika
- ½ tsp curry powder
- ¼ tsp sugar
- salt
- pepper
Season lentil and breadcrumb mixture with paprika, curry powder, salt and pepper, and parts of the sugar. Stir to combine. Then, fold in dill and parsley.
Step 6/9
Tear romaine hearts into pieces. Segment lime and toss salad with chopped cilantro and lime wedges.
Step 7/9
- 3 tbsp olive oil
- 1 lime
- 1 tsp sugar
- salt
- pepper
Juice the lime. Season salad to taste with olive oil, lime juice, sugar, salt, and pepper.
Step 8/9
Add a generous amount oil to frying pan and heat over medium-high heat.
Step 9/9
Form lentil mixture into medium-sized patties. Fry in pan over medium-high heat until crisp and golden-brown for approx. 3 – 4 min. on each side. Transfer to a plate lined with paper towel and allow to rest for approx. 2 – 3 min. Serve on a bed of cilantro-lime salad and enjoy!