AppetizerSnack

Mercimek Kofte (Lentil Patties)

Name: Mercimek Kofte (Lentil Patties)
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: turkish
Ingredients: 1 cup red lentil rinsed; 2 cup water; 1 cup fine bulgur; 3 tbsp olive oil; 1 pcs yellow onion finely chopped; 2 tbsp tomato paste; 1 tbsp red pepper paste (optional); 1 tsp ground cumin; 0.5 tsp red pepper flakes; 1 tsp salt; 0.5 tsp black pepper; 0.5 cup fresh parsley finely chopped; 0.25 cup fresh mint finely chopped; 0.5 pcs lemon juiced; 4 pcs romaine lettuce leaves

These flavorful Turkish red lentil patties are a popular vegan appetizer or snack. They are made with fine bulgur, fresh herbs, and a savory tomato paste base, offering a delightful texture and taste. Served chilled, they are perfect for a light bite.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 458 kcal

VeganVegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 cupred lentil, rinsed
2 cupwater
1 cupfine bulgur
3 tbspolive oil
1 pcsyellow onion, finely chopped
2 tbsptomato paste
1 tbspred pepper paste(optional)
1 tspground cumin
0.5 tspred pepper flakes
1 tspsalt
0.5 tspblack pepper
0.5 cupfresh parsley, finely chopped
0.25 cupfresh mint, finely chopped
0.5 pcslemon, juiced

for serving

4 pcsromaine lettuce, leaves

Equipment

large bowl · frying pan · medium saucepan

The method

Step by step

1
Combine the red lentils and water in a medium saucepan.
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.
About 20 min
Cook’s note: Stir occasionally to prevent sticking to the bottom of the pan.
3
Remove the saucepan from the heat, add the fine bulgur to the cooked lentils, stir well, and cover.
4
Let the mixture sit for 15-20 minutes to allow the bulgur to soften and absorb the remaining moisture.
About 20 min
5
While the bulgur is softening, heat the olive oil in a separate pan over medium heat.
6
Add the yellow onion and sauté until translucent and lightly golden, about 5-7 minutes.
About 7 min
7
Stir in the tomato paste and red pepper paste (if using) and cook for another 2-3 minutes, stirring constantly.
About 3 min
Cook’s note: Cooking the tomato paste helps deepen its flavor.
8
Add the ground cumin, red pepper flakes, salt, and black pepper to the onion mixture, and cook for 1 minute until fragrant.
About 1 min
9
Transfer the spiced onion mixture to the lentil and bulgur mixture.
10
Add the fresh parsley and fresh mint to the lentil mixture.
11
Using your hands, thoroughly mix and knead the ingredients together for about 5 minutes, until well combined and the mixture is cohesive.
About 5 min
Cook’s note: Kneading by hand helps bind the patties and activate the bulgur's starch.
12
Add the lemon juice and mix again.
Cook’s note: Adjust salt and pepper to taste at this stage.
13
Take small portions of the mixture and shape them into oval or cylindrical patties, about 2 inches long.
About 5 min
Cook’s note: Moisten your hands slightly to prevent sticking if needed.
14
Arrange the mercimek kofte on a serving platter and chill in the refrigerator for at least 30 minutes before serving.
About 30 min
Cook’s note: Chilling helps the patties firm up and enhances the flavors.
15
Serve the mercimek kofte on romaine lettuce leaves.

Per serving

Nutrition

74%Score

Calories: 458.3kcal
Protein: 19.6g
Carbs: 72.9g
Fat: 11.6g
Fibre: 16g
Sugar: 4.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover mercimek kofte in an airtight container in the refrigerator.