These green lentil patties are made by cooking green lentils with fine bulgur, then kneading the mixture with sautéed onions. Compared with the red lentil version, they are denser and have a more earthy flavor. This no-cook snack takes skill to shape to the right consistency.
Boil the green lentils in plenty of water for 15 minutes, letting them absorb almost all of the water.
Sprinkle the fine bulgur over the hot lentils and turn off the heat. Cover the pot and let it stand for 10 minutes; the bulgur will soften in the heat of the lentils.
Sauté the onion in olive oil until deep brown, then stir in the paste and Turkish red pepper flakes. Add the lentil-bulgur mixture once it has cooled, along with the cumin, parsley, salt, and lemon juice. Knead thoroughly by hand.
Pinch off small portions of the mixture and press them firmly in your palm to shape into patties; if the mixture is not kneaded enough, the patties will fall apart.
Do not add the salt too early while kneading the mixture; salting the lentils before they absorb their remaining water may make them firm. Allergen: contains wheat (gluten) from the bulgur.
Soğanı tarifte önerildiği kadar koyulaştırmadan erkenden harca kattım, köfteler bu yüzden tarifteki gibi toparlanmadı ve şekil verirken elimde dağıldı. İkinci denemede soğanı 5 dakika daha kavurunca sorun tamamen düzeldi.
Bulguru mercimeğin sıcaklığıyla demlemeyi ilk defa denedim, 10 dakika tam yeterli oldu ve ayrıca haşlamama gerek kalmadı. Harcı yoğururken elimin ıslak olması köfteleri şekillendirmeyi kolaylaştırdı.
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