Crispy Red Lentil Patties | Protein-rich & Vegetarian

Preheat the oven to 180–185 °C top/bottom heat. Line a baking sheet with baking paper.

Cook the red lentils until soft according to package instructions. Then drain and briefly rinse under cold water.

Place the cooked lentils in a large bowl. Peel and coarsely grate the carrots, finely chop the onion and garlic. Add everything together with marjoram, sunflower oil, salt, pepper, and the eggs to the lentils. Puree the mixture until smooth with an immersion blender.