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)

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. 

• 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!).