Defrost 400 grams of frozen white fish filet. Chop. Put in the blender. Add 1 egg, 2 garlic cloves, 1 teaspoon of harissa and 1 table spoon of frozen, chopped parsley. Blend, taste, add pepper and salt. Oil your hands. Make 6 fish cookies and put them on baking paper. Store in the fridge to become firmer.
Drain 1 can of lentils. Put in the (rinsed) blender. Add 1 teaspoon of cumin seeds, 1 chopped garlic clove, 1 teaspoon of dried coriander, 1 table spoon of olive oil, pepper, salt and 1 teaspoon of brown sugar. Blend. Taste, add pepper and salt. Mix, add some water to obtain a smooth consistency.
Chop 1 cucumber in tiny cubes. Mix with 170 grams of Greek yogurt and 1 finely chopped garlic clove. Mix, add pepper, salt, a few chopped mint leaves, a drizzle of lemon juice and a little drizzle of olive oil.
Bake the fish cookies in the oven at 180° for 20-30 mins. Turn halfway.
Serve everything together with mixed green salad and hot tortillas.