Beluga Lentil Patties

Beluga lentil patties on blanched spinach topped with sauteed shiitake mushrooms and a creamy sauce.

This turned out to be a very nice version on the classic lentil pattie with a pungent flavor of rosé pepper and fennel.

This is what you need and how to do it:

Beluga lentils: about 4 dl

Onion - 1 medium sized, grated or finely chopped

Zuccini - 2 small or one large, grated or finely chopped

Garlic - 2 or 3 cloves, medium sized, grated or finely chopped

Egg - 1 fresh egg

Flour - 1/2 dl wholemeal spelt

Rosé pepper

Fennel seeds

Black pepper

Salt

Shiitake or any other mushroom that you favor

Spinach

Cream

Rosmary or any other fresh herb that you prefer

Start by rinsing the lentils in water and boil the soft (not al dente) you want to be able to squeeze them flat with a gentle pitch.

Soften the vegtables in a pan, season with salt, fennel rosé and black pepper, when the lentils are done and the vegtables are soft, stir in the lentils and let it cool.

When cooled, taste and season to satisfaction

Add the egg and flour - stir it together and add more flour if they don’t come together, look for a texture so that you easily can divine the batter and form the patties.

A easy way to form great patties is to flaten the the batter centimeter thick and use a circular shape or glass to cut out your steaks, just lift them up with a spatula and place them in the pan.

Slice and sauté your shiitake in butter

Use the same pan as you sauteed the shiitake and add cream and rosmary, a dash of salt and pepper to make a sauce and bring to boil quickly

Put a pot with water to boil and blanch the spinach

Serve immediately and enjoy!