Mercimek köftesi: red lentil and bulgur patties

Ingredients

For 1 serving

• Red lentils60 g
• Bulgur45 g
• Onion60 g
• Spring onions2
• Tomato paste15 g
• Paprika1 teaspoon
• Cumin1 teaspoon
• Parsley10 g
• Romaine lettuce100 g
• Extra virgin olive oil12 g
• Lemon0.5
• Saltto taste

Contains: gluten,

Method

1. Rinse the red lentils, put them in a small pan with about three times their volume of water and cook over medium-low heat for 15 minutes, stirring, until broken down and almost dry. Turn off, stir in the bulgur, cover and leave to swell for 15 minutes.
2. Meanwhile finely chop the onion, thinly slice the spring onions and chop the parsley.
3. Heat the extra virgin olive oil in a frying pan over medium heat and fry the onion for 5 minutes, until soft and golden; add the tomato purée, paprika and cumin and stir for 1 minute.
4. Mix the onion into the lentil mixture with the spring onions, parsley and salt and knead with your hands for a couple of minutes until firm. With wet hands shape small elongated patties, squeezing them in your fist.
5. Wash the romaine lettuce and serve the köfte wrapped in the leaves, with the lemon cut into wedges.