Total time: 1hr
Preparation Time: 60m

For 2 person

Nutritional Information

Contains 603 Kcal, 12g Protein, 44g Carbohydrates, 41g Fat


  • Mashed potatoes
  • 400 g mealy potatoes, peeled, cut into pieces
  • 1 sprig thyme
  • 1 garlic
  • 4 tbsp water
  • salted water, boiling
  • 2 pinches nutmeg
  • 4 tbsp olive oil
  • salt and pepper to taste
  • Herb dressing
  • 80 g plain yoghurt
  • 1 tbsp herbal vinegar
  • 2 tbsp olive oil
  • 0.25 tsp salt
  • 2 tbsp oregano, finely chopped
  • a little pepper
  • Patties
  • 2 tbsp white flour
  • 100 g lentils, cooked
  • oil for frying
  • Salad
  • 100 g chorizo, thinly sliced
  • a little oil
  • 50 g baby lettuce
  • 4 hard-boiled egg, sliced

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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.
  • 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.
  • Tip:

    Prepare the mashed potatoes and herb & yoghurt dressing approx. 1 day in advance, cover and keep in the fridge.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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