Red Lentil and Bulgur Patties
We served our red lentil and bulgur patties in pitas with tzatziki sauce, feta cheese, lettuce, tomato and onions. They'd also be great served on buns like a slider.
Servings: 4 as meal, 8 as appetizer
Ingredients
- 1 cup red lentils
- 1 cup bulgur (2 cups cooked)
- water to cook the lentils
- 1 medium onion chopped finely
- 1 carrot chopped finely
- 1 tablespoon tomato paste
- 2 teaspoons smoky paprika
- 1 teaspoon ground cumin
- salt and pepper to taste
- flour for coating
- olive oil for frying
Instructions
- Using a large saucepan, saute the onions and carrots in a little olive oil until soft.
- Stir in the tomato paste, paprika and cumin.
- Add the lentils and cover everything with 3 - 4 cups water.
- Bring to a boil, then reduce the heat and simmer until the lentils are softened.
- Stir in the bulgur. There should be enough liquid but add a little more if needed. Remove the pan from the heat and let stand until the bulgur is soft.
- Spread the mix on a baking sheet and allow to cool. If the mix seems really wet, place the pan in the fridge for an hour or so.
- Put about 1/4 cup flour in a plate and season with salt, pepper and a little paprika.
- Form the mix into patties and coat on both sides with flour.
- Add enough oil to cover the bottom of a large skillet, and heat over medium high until the oil shimmers.
- Carefully add the patties and cook undisturbed for 3 - 4 minutes to allow a crust to form. Adjust the heat as necessary.
- Flip and cook a couple minutes more.
- Remove to a paper towel lined plate to drain.