These wonderful patties are a crispy and delicious appetizer. Such a delightful treat! Try them out now!
Serves: 4-5 Preparation: 30′ Cooks in: 20′ Ready in: 50′
1 cup brown lentils
1 kg spinach leaves, chopped (squeeze it dry)
300gr smoked eel, cut in short strips
3 spring onions, finely chopped
3 tbsp dill, finely chopped
3 tbsp extra-virgin olive oil
2-3 tbsp flour
1 tbsp corn flour
vegetable oil for deep frying
salt, freshly ground black pepper
Place lentils and water in a saucepan with 2 garlic cloves and a bay leaf and bring to a boil. Cover, reduce heat to low and simmer until tender, about 30 minutes. Drain.
Pulse boiled lentils in a blender. Place in a bowl. Add chopped and squeezed spinach, spring onions, 2 tbsp dill, corn flour, flour, egg, olive oil and season with salt and pepper. If too thick, add a little water to loosen the mixture.
Heat oil in a pan and fry ladlefuls of mixture until crispy and well done. Drain on kitchen paper.
Serve with pieces of smoked eel on top, sprinkling with a little extra dill.
Photo Konstantinos Kafiris Food Styling: Antonia Kati