How to make
Boil a tea cup of red lentils in salted boiling water.
Finely chop the onion and the white part of the spring onions. Stew them in olive oil, until they soften.
Add the tomato puree and mix. Season with salt and black pepper and saute for a few more minutes. Then pull the pan off the heat and add a tablespoon of flour to the mixture, mix well.
Strain the red lentils, cool them under cold water and pour them into a deep bowl.
Chop the the spring onions and add them. Add one egg and the sauteed onions with tomato puree. Season with a quarter teaspoon of cumin. Add half of the breadcrumbs and mix again.
Form the vegetable patties from the mixture and roll them in the remaining half of the breadcrumbs.
Heat oil in a deep pan and fry the lentil patties on both sides, until they aquire a golden color.
Transfer the finished lentil patties onto kitchen paper, so that it can absorb the excess fat.
For a side dish, prepare a simple salad of baby spinach and cherry tomatoes. Season with salt, olive oil and freshly squeezed lemon juice.
Garnish the red lentil patties with the salad and serve it.
