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Preparation time: 40+ min

Difficulty: medium

Serves 3

For patties


  • 100 g sun-dried tomatoes

  • 1/2 cup black lentils

  • 2 jars cooked chickpeas

  • 2 leeks

  • 2 tsp garam masala

  • 1 - 2 tsp ground flax seeds

  • salt and pepper

Soak the sun-dried tomatoes in water until they are soft. Cook the black lentils and let it cool. Drain the chickpeas and add them to a food processor. Add diced leek, drained tomatoes (save the water), and mix in a few sequences. Mix until the mixture starts to stick together. Put the mixture into a bigger bowl, add black lentils, garam masala, and flax seeds. If the mixture is too dry, add more tomato liquid you’ve saved. Taste the mixture and add more salt or garam masala if necessary. You should really taste the spice. Add salt in the end, as the water in which you soaked sun-dried tomatoes is already salty. Form balls with an ice cream scoop and press them to make patties. Preheat the oven to 180°C and bake them until they are golden brown.

For Swiss chard with beetroot


  • 4 beetroots

  • 3 handfuls of Swiss chard

  • 1 kohlrabi

  • few ribs of celery with leaves

  • coarsely ground and roasted pumpkin seeds

  • balsamic vinegar

  • salt and pepper

Peel and cut the beetroots, add some salt and bake at 170°C for about an hour. The beets should still be slightly hard in the middle. Baking time depends on how big the pieces of beets are. Add baked beets to a bigger bowl and add a little bit of balsamic vinegar. Quickly blanch the chard in salted water, let it cool, then remove the hard parts. Cut the chard and add it to the beets. Peel and grate the kohlrabi, thinly slice ribs of celery and coarsely chop the leaves. Add them to the rest of the ingredients, season and stir well. Just before serving, sprinkle pumpkin seeds on top.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.


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