For 2 persons

2 doses of AOC green Puy lentils
1 zucchini
60 gr of grated cheese
1 tsp curry powder
1 spring onion
1 egg + 1 white
2 tablespoons of wheat bran
parsley
25 gr of potato starch
salt and pepper
1 bouquet garni

Cook the lentils in two and a half times their volume of cold, unsalted water (add salt at the end of cooking to avoid hardening the lentil skin), seasoned with the bouquet garni. Drain them and let them cool down.
Meanwhile, grate the zucchini and squeeze out as much water as possible. Wash and chop parsley. Peel and finely chop the onion. In a large bowl, gather all ingredients and mix well to form a thick paste.
Heat a little oil in a non-stick frying pan, pour in the equivalent of two large spoonfuls of this preparation. Shape the cake and let it cook for 4/5 minutes before turning and cooking the other side. Make several patties in this way.

Find this recipe on :