Preparation time: 30 min
Cooking time approx.: 30 min
For the dip sauce wash the chives and cut them finely. Mix the soy yoghurt with the soy cream and lemon juice. Season with salt, pepper and chives. For the nuggets, cook the lentils for 30 minutes. Peel the potatoes and grate them finely. Wash and peel the leek and cut into cubes. Heat the oil in a pan, brown the leek over moderate heat for 2-3 minutes, and then stir with lentils and grated potatoes. Add the poppy seeds, oatmeal and chickpea flour and season with the curry powder, salt and pepper. Mix everything well and make 8 meatballs with moistened hands. Heat the olive oil in a large pan, and let sweeten the meatballs over moderate heat for about 3-4 minutes on each side. Serve them with chives dip sauce.