Red Lentil Patties with Carrots

Preheat the oven to 180–185 °C top/bottom heat. Line a baking sheet with baking paper.

Cook the red lentils according to package instructions in unsalted water until soft. Then drain and rinse under cold water.

In a large bowl, mix the cooked lentils with marjoram, sunflower oil, salt, pepper, pressed garlic, finely grated carrots, eggs, and finely diced onions. Puree everything with an immersion blender until smooth. Add the wholemeal spelt flour and stir well with a wooden spoon.