Crispy Green Lentil Patties with Lemon Garlic Yogurt and Herb Crunch

Ingredients

• •1 cup green lentils, rinsed and cooked
• •1 small onion, finely chopped
• •2 cloves garlic, minced
• •1/2 cup breadcrumbs
• •1/4 cup fresh parsley, chopped
• •1 teaspoon ground cumin
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon ground turmeric
• •1 egg, lightly beaten
• •Salt, to taste
• •Black pepper, to taste
• •2 tablespoons olive oil, for frying
• •1/2 cup plain Greek yogurt
• •1 clove garlic, grated
• •1 tablespoon lemon juice
• •1 tablespoon olive oil
• •1/4 cup fresh mint leaves, chopped
• •1/4 cup fresh dill, chopped
• •2 tablespoons toasted breadcrumbs or chopped nuts (optional, for herb crunch)

Instructions

1. 1

   Cook the green lentils according to package instructions until tender. Drain and let cool slightly.

2. 2

   In a large bowl, mash the cooked lentils with a fork or potato masher, leaving some texture.

3. 3

   Stir in the onion, garlic, breadcrumbs, parsley, cumin, smoked paprika, turmeric, egg, salt, and black pepper until well combined.

4. 4

   Form the mixture into small patties, about 2 inches in diameter.

5. 5

   Heat olive oil in a large skillet over medium heat. Add the patties in batches and cook for 3-4 minutes on each side, until golden brown and crispy.

6. 6

   For the lemon garlic yogurt, whisk together the plain Greek yogurt, grated garlic, lemon juice, and olive oil in a small bowl. Season with salt to taste.

7. 7

   For the herb crunch, combine chopped mint, chopped dill, and optional toasted breadcrumbs or nuts in a separate bowl.

8. 8

   Serve the crispy lentil patties warm, topped with lemon garlic yogurt and sprinkled with the herb crunch mixture.