Mercimek Kofte (Lentil Patties)
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
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover mercimek kofte in an airtight container in the refrigerator.
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