Persian Spiced Lentil Patties

Week 4 is all about protein! Make sure to check out THIS post with useful information on proteins! Todays recipe will make about 8 patties. This recipe was adapted from Foodrepublic.com. 

Close up of 1 patty 

What you'll need

• Sauce pan
• Knife
• Cutting board
• Mixing bowl
• Mixing spoon
• Measuring cups and spoons

Ingredients

• 1 cup red lentils
• 1/2 cup bulgur
• 3 shallots, finely chopped
• 1 tablespoon olive oil
• 1 red chile, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 1 teaspoon advieh seasoning (available from specialist Middle Eastern Shops)
• 2 eggs
• salt and freshly ground black pepper
• 1 cup medium matzo meal or bread crumbs
• Olive oil for frying

Directions

1. Simmer lentils and bulgur together with twice the water in a pan over low heat until tender. Add water as necessary to stop them from drying out. When done drain any excess liquid and set them aside to cool.
2. Gently cook the shallots in olive oil. Add the chile, cilantro and advieh and stir for a few minutes to coat the shallots in the herbs and spices.
3. Break the eggs into a large bowl and beat well with a fork.
4. Add the cooked shallots and the cooked lentils and mix thoroughly. Season with salt and pepper. Then stir in the matzo meal (breadcrumbs) to bind the patties together. 
5. Set them aside for 10 minutes to let them swell.
6. With wet hands form the lentil mixture into golfball sized balls and flatten slightly to form a patty. Cook the patties in the olive oil for 4-5 minutes on each side until golden. 
7. Serve with homemade flatbread (or pita) and salad. 

Since there are many different kinds of protein and ways to prepare them we made 4 dishes and a side salad:

• American Tacos
• Fool-Proof Quiche
• Black Bean, Corn and pepper salad
• Persan Spiced Lentil Patties
• Classic Chopped Salad

Click on any of the above to see the recipe on how to make them and as always feel free to leave comments or questions below!