Prep Time: 20 Minutes + 1 Hour 30 Minutes Standing

Total Cooking Time: 1 Hour 10 Minutes

Makes 35

Ingredients

• 140 g brown lentils, rinsed
• 90 g burghul
• 80 ml olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 3 teaspoons ground cumin
• 2 teaspoons ground coriander
• 3 tablespoons finely chopped fresh mint leaves
• 4 eggs, lightly beaten
• 60 g plain flour
• 1 teaspoon sea salt

Yoghurt Sauce

• 1 small cucumber, peeled
• 250 g Greek style plain yoghurt
• 2 garlic cloves, finely chopped

Preparation

1. Place the lentils in a saucepan with 625 ml water. Bring to the boil, then reduce the heat and simmer for 30 minutes, or until tender.

2. Remove from the heat and add water to just cover the lentils. Pour in the burghul, cover and stand for 1 1/2 hours , or until the burghul has expanded. Transfer to a bowl.

3. To make the yoghurt sauce, halve the cucumber, scoop out the seeds and discard. Grate the flesh and place in a bowl with the yoghurt and garlic, and mix together well.

4. Heat half the oil in a frying pan over medium heat. Cook the onion and garlic for 5 minutes, or until soft. Add the cumin and coriander.

5. Add the onion mixture, mint, eggs, flour and sea salt to the lentil mixture, and mix together well. The mixture should be thick enough to drop spoonfuls into the pan. If the mixture is too wet, add a little extra flour.

6. Heat the remaining oil in the cleaned frying pan over medium heat. Working in batches, drop heaped tablespoons of mixture into the pan. Cook for 3 minutes each side, or until browned. Drain, season with salt and serve with the yoghurt sauce.