LENTIL & BURGHUL FRITTERS
A very successful Mezze or snack for the health conscious
Brown lentils (washed) 150g
Burghul (Bulgar wheat) 100g
Olive oil or Canola oil 100ml
Onion large (finely chopped) 1
Ground cumin 2 tsp
Ground coriander 2 tsp
Mint leaves (freshly chopped) 3 tblsp
Garlic (crushed) 1 tblsp
Eggs (lightly beaten) 4
Cake flour ½ cup
Sea salt 1 tsp
Greek Yoghurt 1 cup
Garlic (crushed) 2 tsp
Lemon juice 1 tblsp
Black pepper (freshly ground) 1 tsp
Mint leaves (freshly chopped) 1 tblsp
Cucumber (seeds removed and shredded) 7 cm
Sea salt to taste
- Place the lentils in a pan with 2½ cups water. Bring to the boil and simmer for about 30 minutes, until tender (al dente).
- Remove from the heat, and add just enough water to barely cover the lentils. Add the Burghul, toss with a fork, Transfer this to a bowl, cover and stand for 1 hour, until the Burghul has expanded, and absorbed all the liquid.
- Make the Tsatsiki, by mixing all the ingredients together, and tasting for salt.
- Heat half the oil in a pan, add the chopped onions and the garlic, and fry very gently until soft. Add the cumin and coriander.
- Add this to the lentil and Burghul mix, with the eggs, flour, chopped mint and sea salt, and toss to mix together. The consistency should be runny enough for heaped teaspoons full to drop into the pan. If it is too wet, add a little more flour.
- On medium, heat the remaining oil, in a clean non-stick pan, then fry heaped teaspoons full of the batter, in batches, for about 3 minutes, each side, until golden brown. Drain on paper towel, salt lightly and serve with the Tsatsiki a squeeze of lemon juice, and a garnish of fresh mint.