👨‍🍳 Instruktioner

1. 1

   Cook the lentils: In a pot, combine the rinsed red lentils with water and salt. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until lentils are very tender and have broken down. Stir occasionally to prevent sticking.

   💡 Proffstips: Stirring vigorously helps the lentils break down into a paste-like consistency.
2. 2

   Add the bulgur: Stir the fine bulgur wheat into the cooked lentils. Cover the pot and let it sit off the heat for about 10-15 minutes, allowing the bulgur to absorb the moisture and soften.

   💡 Proffstips: Ensure the mixture is not too dry; add a splash of water if needed for the bulgur to absorb.
3. 3

   Sauté the onions: While the bulgur is soaking, heat olive oil in a separate pan over medium heat. Add the chopped onions and sauté until golden brown and softened, about 8-10 minutes. Reserve about 1/3 of the sautéed onions for serving.

   💡 Proffstips: Sautéing the onions until golden adds a deep, sweet flavor to the patties.
4. 4

   Combine the mixture: Add the sautéed onions (reserving some for garnish), cumin, paprika, red pepper paste (if using), black pepper, chopped parsley, and green onions to the lentil-bulgur mixture. Knead everything together well with your hands until thoroughly combined.

   💡 Proffstips: Kneading helps to bind the ingredients together for shaping.
5. 5

   Shape the patties: Moisten your hands with water to prevent sticking. Take about a tablespoon of the mixture at a time and shape it into small, oval patties or logs.

   💡 Proffstips: Dipping hands in water is crucial for easy shaping.
6. 6

   Cook the patties: You can either pan-fry the patties in a little olive oil over medium heat for 4-5 minutes per side until golden brown, or bake them on a lightly oiled baking sheet at 375°F (190°C) for about 20-25 minutes, flipping once.

   💡 Proffstips: Pan-frying yields a crispier exterior, while baking is a healthier option.
7. 7

   Serve: Arrange the cooked patties on a platter and garnish with the reserved sautéed onions and extra fresh parsley. Serve warm or at room temperature.

   💡 Proffstips: These are delicious served with a side of tomato and cucumber salad or a tahini-lemon dressing.