Red Lentil Patties are delicious eaten hot or cold and are a great accompaniment to Middle Eastern style meals, or as a snack.
Makes about 20 small patties
750ml – 1 litre water
200g red lentils
80g bulgur wheat
1-2 tbsp olive oil
2-3 shallots, finely chopped
2 tsp Go Spice Blend
½ tsp salt
a handful of fresh parsley, chopped
approx. 2 tbsp plain flour
olive oil for shallow frying
Put the red lentils, bulgur wheat and half of the water in a saucepan and cook over a low-medium heat to a thick soupy consistency, checking regularly and adding water as required. It is important not to end up with too soggy a mixture as you will need to be able to shape the patties later on. Turn off the heat when softened and leave to cool.
Meanwhile, gently fry the shallots over a low-medium heat in the olive oil for 5-10 minutes, until softened. Turn the heat down and add the Go Spice Blend and the salt and stir fry in the onion for 1 minute to release the essential oils from the spices. Add the chopped parsley and mix. Turn off the heat and allow to cool. Once cooled, check the seasoning and adjust as required.
Break the eggs into a large bowl and beat well with a fork. Add the cooled lentil and bulgur wheat mix and the onion and parsley mix into the bowl and mix into the eggs. Add the flour to the mixture to thicken as required.
Heat some oil in a frying pan and shape the pattie mixture into golf ball-sized balls and place 2 or 3 at a time into the heated oil. Gently flatten with the back of a spoon and fry on each side for 4-5 minutes, until golden brown. Remove and leave to drain on kitchen paper before serving.