These Red Lentil and Bulgur Patties were made from the last of the big batch of bulgur I made last week. They’re based on a recipe from Food & Wine called Red Lentil Kofte. From a $1.49 bag of bulgur we had bulgur for breakfast, bulgur for salad and now red lentil and bulgur patties. (Full disclosure, only the salad was a full recipe, the others I halved to feed two people). You’ll find the patties are dead simple to make and with cumin and smoky paprika they taste great, too.
I found the red lentils in the local Indian store, but I’ve also seen them in the health food store and occasionally in the upscale grocery store. They’re not as easy to find as the everyday green or brown lentils. Red lentils cook quickly and if you’re not careful they’ll cook to a mush, especially if you purchase the split lentils.
This is a good recipe for improving your knife skills as the onions and carrots should be diced very finely in order to more easily mix them with the lentils and bulgur and form a patty.
After mixing all the ingredients, the directions call for spreading the mix out on a baking tray to allow everything to cool quickly. It helps the mix dry out a little and makes for easy portioning. We made our patties slider sized because we served them falafel style in a pita. We’ve found refrigerating the mix (before or after forming the patties) helps them to hold their shape a little better but it’s not strictly necessary for a smaller patty.
To accompany the patties, Rick made a quick tzatziki sauce with just yogurt, cucumber, garlic and dill. It was nothing fancy, but it did the job. Try this one from Kalyn’s Kitchen which is similar (Rick didn’t use a food processor)
- 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
- 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 ¼ cup flour in a plate and season with salt, pepper and a little paprika.
- Form the 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. Adust the heat as necessary.
- Flip and cook a couple minutes more.
- Remove to a paper towel lined plate to drain.