Juicy lentil steaks with cold yogurt sauce with raisins
You need:
3 dl Saltå Kvarn red lentils, dried
1 bouillon cube, vegetable
2 carrots
2 dl Saltå Kvarn sunflower seeds
2-3 tbsp cornstarch
3 cloves of garlic
1 tablespoon garam masala
1 pinch of allspice
1 tsp dried ginger
1 lemon, zest and juice
Black pepper
Salt
Oil to fry in
Yogurt sauce with raisins
2.5 dl cooking yoghurt
1 dl Saltå Kvarn raisins
Salt
Black pepper
Do this:
Cook the lentils in broth for about ten minutes until they start to soften. Pour into a strainer and let stand until all the liquid is gone, mash with a fork into a mince. Finely grate the carrots and mix with lentils, sunflower seeds, cornstarch, spices and pressed garlic. Stir until smooth, season with salt and lemon juice. Fry in oil for three to four minutes per side on medium heat. If they are difficult to hold together, you can roll them in cornstarch or breadcrumbs before frying.
Coarsely chop the raisins. Stir together the ingredients for the sauce and let stand for at least 30 minutes. Season with salt and pepper.
Photo: Saltå Kvarn
