Take out a large bowl and crack in the eggs, whisking them well
Finely grate or dice the garlic clove, adding it to the bowl with the lentils, carrot, parmesan, breadcrumbs, tomato paste, parsley and salt if using
Mix well to combine
Preheat a frying pan over a medium to high heat, adding in the ghee or olive oil
Once hot, begin spooning the mixture into the pan, forming fritters with roughly two tablespoons of the mixture per fritter. With your spoon, gently press the fritters together further to help them firm up
Fry for roughly two minutes until golden on one side, then flip allowing the other side to become golden also.
Prepare the probiotic yoghurt dip by mixing finely chopped parsley or dill into the yoghurt and sauerkraut brine. Mix well