Total: 1 hr | Active: 1 hr
Nutritional value / person: 603 kcal
, Fat: 41 g
, Carbohydrate: 44 g
, Protein: 12 g


2 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Mashed potatoes

400 g mealy potatoes, peeled, cut into pieces
1 sprig thyme
1 garlic
salted water, boiling
4 tbsp water
4 tbsp olive oil
2 pinches nutmeg
salt and pepper to taste

Herb dressing

80 g plain yoghurt
1 tbsp herbal vinegar
2 tbsp olive oil
2 tbsp oregano, finely chopped
¼ tsp salt
a little pepper


2 tbsp white flour
100 g lentils, cooked
oil for frying


a little oil
100 g chorizo, thinly sliced
4 hard-boiled eggs, sliced
50 g baby lettuce
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How it's done

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Mashed potatoes

Cook the potatoes (uncovered) along with the thyme and garlic in boiling salted water for approx. 20 mins. until soft, drain, remove the thyme. Add the oil and water. Mash the potatoes with a potato masher or fork, season.

Herb dressing

Combine the yoghurt, vinegar and oil, mix in the herbs, season.


Mix the mashed potatoes with the flour and lentils, shape by hand into 8 patties. Heat a dash of oil in a non-stick frying pan. Fry the patties for approx. 4 mins. on each side. Remove from the pan, place in a container for a take-away lunch.


Heat a dash of oil in the same pan. Gently fry the chorizo until crispy, drain, place the chorizo and eggs in the container with the patties. Add the salad, pour the herb dressing into a small container, drizzle over the eggs and salad just before serving.

Good to know
Tip: Prepare the mashed potatoes and herb & yoghurt dressing approx. 1 day in advance, cover and keep in the fridge.

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