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red lentils shallots olive oil red chile fresh cilantro advieh seasoning eggs salt medium matzo meal olive oil
Viewed: 69 - Published at: 4 years agoIngredients
- 1 1/2 cups red lentils
- 3 shallots, finely chopped
- 1 tablespoon olive oil
- 1 red chile, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 1 teaspoon advieh seasoning (available from specialist Middle Eastern shops) or ras-el-hanout
- 2 organic free-range eggs
- Salt and freshly ground black pepper
- 1 cup medium matzo meal
- olive oil, for shallow-frying
Method
- Place the lentils in a glass bowl, cover with double the volume of water, and cook in the microwave on high for 30 minutes.
- (Alternatively, simmer them gently in a pan over low heat until tender, topping up with water as necessary to stop them from drying out.)
- Drain any excess liquid.
- Set aside to cool.
- Meanwhile, gently cook the shallots in the olive oil until soft but not colored.
- Add the chile, cilantro and advieh and stir for a few minutes to coat the shallots in the herbs and spices.
- Break the eggs into a large bowl and beat well with a fork.
- Add the cooked shallots and the cooked lentils and mix thoroughly.
- Season with salt and pepper.
- Stir in the matzo meal to bind and set aside to swell for about 10 minutes.
- With wet hands, form the lentil mixture into golfball-sized balls and flatten slightly.
- Cook the patties in the olive oil for 45 minutes on each side until golden.
- Serve with homemade flatbread (or pita) and salad.
- If necessary, these patties can be cooked in advance and reheated, either in the microwave on high for 2 minutes or on a baking sheet in a warm oven for 5 minutes.
