|300 g||red lentils|
|100 g||peas (frozen)|
|½ tsp||curry powder|
|3 tbsp||olive oil|
|olive oil for frying|
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.
Roughly chop parsley, dill, and cilantro. Dice carrot and onion into large pieces.
Pulse lentils, garlic, millet, peas, onion, and carrot in kitchen processor.
Thoroughly mix together lentil puree, breadcrumbs, and flour.
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.
Tear romaine hearts into pieces. Segment lime and toss salad with chopped cilantro and lime wedges.
Juice the lime. Season salad to taste with olive oil, lime juice, sugar, salt, and pepper.
Add a generous amount oil to frying pan and heat over medium-high heat.
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!