A recipe from the Good Food collection.
140 g (5 oz/¾ cup) brown lentils, rinsed
90 g (3¼ oz/½ cup) burghul (bulgur)
80 ml (2½ fl oz/⅓ cup) olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
3 teaspoons ground cumin
2 teaspoons ground coriander
3 tablespoons finely chopped mint
4 eggs, lightly beaten
60 g (2¼ oz/¼ cup) plain (all-purpose) flour
1 teaspoon sea salt
1 small Lebanese (short) cucumber, peeled and seeded
250 g (9 oz/1 cup) Greek-style yoghurt
1–2 garlic cloves, crushed
1. Place the lentils in a saucepan with 625 ml (21 fl oz/2½ cups) water. Bring to the boil over high heat, then reduce the heat and simmer for 30 minutes, or until tender. Remove from the heat and top up with enough water to just cover. Pour in the burghul, cover and leave for 1½ hours, or until the burghul has expanded.
2. To make the yoghurt sauce, grate the cucumber flesh into a bowl and mix with the yoghurt and garlic.
3. Heat half the oil in a large frying pan over medium heat and cook the onion and garlic for 5 minutes, or until soft. Stir in the cumin and coriander. Add the onion mixture, mint, eggs, flour and sea salt to the lentil mixture and mix well. The mixture should hold together; if it is too wet, add flour to bind.
4. Heat the remaining oil in the cleaned frying pan. Drop heaped tablespoons of mixture into the pan and cook for 3 minutes each side, or until browned. Drain, season with salt and serve with the yoghurt sauce.