Boil the lentils in the water and simmer gently over low heat with the lid closed. Add the potatoes and cook until completely soft. If necessary, add water. Mash with a wooden ladle (do not crush!) and cool a little.
In the meantime, sauté leeks in a little butter until they collapse. Season with herb salt and remove from heat.
Add all ingredients to the lentils form and mix well.
Heat a little oil or butter in a frying pan, make small heaps of the mixture with a tablespoon and slip them into the oil. Press evenly with a wet fork and roast on both sides until golden brown.
Serve with: leaf salad and/or vegetables, wholemeal bread.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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