Potatoes and Lentils Salad

I had some leftover Beluga lentils and pieces of Wakame seaweed, so I decided to use them in a potatoes salad. The combination is delicious. The beef patties I served with the salad are made of minced beef, onion, and parsley – seasoned then fried.

Ingredients | Serves 4

	Salad
500 g	potatoes – waxy variety
100 g	Beluga lentils or any other
1 piece	Wakame seaweed
2	medium-sized red onions
3 tbsp	rapeseed oil
1 tbsp	mild white wine vinegar
	Salt, pepper for seasoning

	Beef Patties
500 g	minced beef
1	onion
2 Tbsp	parsley
	Salt, pepper, and paprika for seasoning

Preparation

Peel and cut the potatoes into 3 mm slices. If you have larger potatoes cut them lengthwise in half before slicing.
Soak the dried Wakame seaweed in warm water until fully rehydrated.
Bring salted water to the boil and cook the lentils according to the cooking instructions on the packet – approx. 25 min.
Bring salted water to the boil and cook the potatoes slices until tender yet not too soft – about 10 min.
Drain the lentils and the potatoes in a colander. To cool the potatoes and lentils, and stopping them from further cooking, put the colander under cold running water. Then drain off.
Drain the seaweed and dab it dry. Cut it into fine strips.
Finely dice the red onions and add it to a bowl with the oil and vinegar. Whisk well and add the seaweed — season with salt and pepper to taste.
Finally, add the potatoes and lentils and toss all gently together, making sure the dressing covers all. Set aside.
Very finely dice the onion and the parsley. Add to the minced beef, generously season with salt, pepper, and paprika. Mix well together and shape 8 patties.
Fry the patties with a little oil on both sides on high heat until browned. Reduce the heat and let them cook for a few minutes more.

Serving | Plate the potatoes and lentils salad on the plates and add two patties.