Spicy Lentil Patties with Parsnip Puree and Sautéed Mushrooms
recipe

A delicious dish combining spicy lentil patties with creamy parsnip puree and seasonal mushrooms, creating a nutritious and flavorful meal.
Preparation Time: 45 minutes
Serving Size: 4

Ingredients:

- 2 dl red lentils
- 1 small onion, chopped
- 2 garlic cloves, crushed
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- 1 dl breadcrumbs
- Salt and pepper to taste
- 2 tbsp olive oil for frying
Parsnip Puree:
- 3 parsnips, diced
- 1 tbsp butter
- 1 dl milk (or plant-based milk)
- Salt to taste
Sautéed Mushrooms:
- 200 g seasonal mushrooms, sliced
- 1 tbsp olive oil
- Salt and pepper to taste

Instructions:

1. Cook the lentils according to package instructions until soft. Drain and rinse.
2. Sauté the onion and garlic in olive oil in a pan until soft.
3. In a bowl, combine the lentils, sautéed onion and garlic, spices, and breadcrumbs. Mash lightly.
4. Form the mixture into patties and fry in oil until golden brown on both sides.
5. Boil the parsnips in salted water until soft. Drain, then add butter and milk, and puree until smooth.
6. In another pan, sauté the mushrooms in olive oil until nicely browned. Season with salt and pepper.
7. Serve the lentil patties with parsnip puree and sautéed mushrooms.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 15 g
Carbohydrates: 45 g
Fat: 10 g
Fiber: 10 g

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