for 2 person

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 pinch	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

Patties

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

Salad

a little	oil
100 g	chorizo, thinly sliced
4	hard-boiled egg, sliced
50 g	baby lettuce

How it's done

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.

Patties

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.

Salad

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.

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