Mercimek Kofte (Lentil Patties)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the red lentils and water in a medium saucepan.

2. 2

   Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the lentils are very soft and have absorbed most of the water.

   Ca. 20 min.

   Kokkens note: Stir occasionally to prevent sticking to the bottom of the pan.

3. 3

   Remove the saucepan from the heat, add the fine bulgur to the cooked lentils, stir well, and cover.

4. 4

   Let the mixture sit for 15-20 minutes to allow the bulgur to soften and absorb the remaining moisture.

   Ca. 20 min.

5. 5

   While the bulgur is softening, heat the olive oil in a separate pan over medium heat.

6. 6

   Add the yellow onion and sauté until translucent and lightly golden, about 5-7 minutes.

   Ca. 7 min.

7. 7

   Stir in the tomato paste and red pepper paste (if using) and cook for another 2-3 minutes, stirring constantly.

   Ca. 3 min.

   Kokkens note: Cooking the tomato paste helps deepen its flavor.

8. 8

   Add the ground cumin, red pepper flakes, salt, and black pepper to the onion mixture, and cook for 1 minute until fragrant.

   Ca. 1 min.

9. 9

   Transfer the spiced onion mixture to the lentil and bulgur mixture.

10. 10

    Add the fresh parsley and fresh mint to the lentil mixture.

11. 11

    Using your hands, thoroughly mix and knead the ingredients together for about 5 minutes, until well combined and the mixture is cohesive.

    Ca. 5 min.

    Kokkens note: Kneading by hand helps bind the patties and activate the bulgur's starch.

12. 12

    Add the lemon juice and mix again.

    Kokkens note: Adjust salt and pepper to taste at this stage.

13. 13

    Take small portions of the mixture and shape them into oval or cylindrical patties, about 2 inches long.

    Ca. 5 min.

    Kokkens note: Moisten your hands slightly to prevent sticking if needed.

14. 14

    Arrange the mercimek kofte on a serving platter and chill in the refrigerator for at least 30 minutes before serving.

    Ca. 30 min.

    Kokkens note: Chilling helps the patties firm up and enhances the flavors.

15. 15

    Serve the mercimek kofte on romaine lettuce leaves.