Housemade,  Recipe

Red Lentil Patties with Mint Yogurt & Herb Salad

Over the weekend, I was playing that game I love so much – the “what-on-earth-can-I-make-with-random-stuff-we-have” game. I took some inspiration from a quick search on Pinterest and then surveyed what we had on hand.

These crispy little patties are super-satisfying, nicely seasoned, but very light on the palate. And here’s the kicker — they taste like fried chicken. No joke here. There isn’t a single “meaty” thing in this dish, but somehow it tastes like we should feel guilty. Haha – in any case, this is a must-repeat dish.

For the lentils:

  • 3/4 cup dried red lentils, picked through and rinsed with cold tap water
  • 1 1/2 cups water
  • 1 pkt. Sazón Goya – Cilantro y tomate
  • Salt (I’ve been using Pink Himalayan)
  1. Combine lentils, water, Sazón and a generous sprinkling of salt.
  2. Bring to a boil and turn down to a simmer.
  3. Let it simmer away for 15 minutes, stirring occasionally.
  4. Turn off the heat and let it sit for 10-15 minutes.  (Do not cover.)

For the patties:

  • Cooked lentils (see above)
  • 1 egg
  • 1 clove roasted garlic, finely chopped
  • 1/3 cup fine bulgur – uncooked
  • 2-3 teaspoons fresh herbs, finely chopped (I used mint, parsley, cilantro and dill)
  • 1 teaspoon each salt and za’atar seasoning mix
  • Oil for frying
  1. Put all ingredients except for oil into a medium mixing bowl.
  2. Mix well.
  3. Spoon into hot oil and shallow fry the first side for 4-5 minutes or until bottom is nice and brown. 
  4. Turn them over (I use the two-fork method) and cook on the other side for 2-3 minutes. 
  5. Remove from the pan and drain on paper towels. Salt immediately. 
  6. Repeat steps 3-5 until all mix is used up. 
For the Mint Yogurt Sauce:
  • 1 tablespoon fresh mint, finely chopped
  • 2 generous tablespoons plain Greek yogurt
  • 1 tablespoon each lemon juice and extra virgin olive oil
  • 1/2 teaspoon each salt and za’atar seasoning mix
  1. Put all ingredients in a small mixing bowl.
  2. Combine well – don’t worry if the oil doesn’t mix in completely.
For the herb salad:
  • 2 cups baby lettuce (or kale)
  • 1 handful fresh herbs, torn by hand – I used cilantro, dill, parsley and basil 
  • 1 handful fresh grape tomatoes
  • a few spoonfuls of crumbled feta
To put it all together:
  1. Combine lettuce and herbs and split between two serving plates.
  2. Top with tomatoes.
  3. Spoon 1/4 of the yogurt sauce over each salad.
  4. Top with feta.
  5. Top with 3 lentil patties. 
You’ll find you have plenty of yogurt sauce and lentil patties for seconds (and even thirds!). 

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  • Nat

    Haha glad you resent that because I was about to say the first link didn’t work! And what is this za’atar seasoning you speak of? Well ok, I just googled it, so I have an idea, but do you make your own? I have not heard of it, this is very troubling haha.

    • Kat S.

      It’s a Middle Eastern seasoning mix that includes sumac and sesame seeds. It’s more aromatic than anything — gives a complex background flavor, but isn’t spicy in any way. Very tasty.

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