Elevated Snacks · Turkish
Mercimek Köftesi
Nutrient dense patties made from red lentils and bulgur, seasoned and chilled to serve inside fresh lettuce leaves.
Why This Works
The bulgur absorbs the lentil juices, resulting in a firm, satisfying patty that is surprisingly healthy.
The Upgrade
Add a pinch of dried chili flakes for a subtle heat.
Chef's Secret
Michelin TechniqueEnsure the lentils are very soft before adding the bulgur to get a smooth, consistent texture.
Ingredients
Total time including resting: 45 min
Directions
Boil lentils in 2 1/2 cups water until soft and the water is mostly absorbed.
15 minStir in bulgur, cover, and let sit for 10 minutes until hydrated.
10 minSauté onions in olive oil with tomato paste and cumin until fragrant.
5 minCombine onion mixture with lentil-bulgur mixture.
2 minMix in fresh parsley and scallions until well incorporated.
2 minShape into small patties using your palms.
5 minChill in the fridge before serving with crisp lettuce.
6 minWine Pairing
Gamay
Red Wine
The BottleJean Foillard Morgon
Gamay is light-bodied with high acidity and juicy red fruit, making it ideal for the earthy, legume-based patties. Its lack of heavy tannins ensures the wine does not clash with the chilled lettuce and lemon.
Nutrition per Serving
210
calories
10g
protein
32g
carbs
5g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Tabbouleh
A fresh parsley-heavy salad complements the nutty flavor of the lentil patties.
Ingredients
Directions
Rinse bulgur under cold water, drain well, and set aside.
In a large bowl, combine the chopped parsley, mint, and sliced scallions.
Add the soaked bulgur to the bowl.
Whisk together lemon juice, olive oil, salt, and pepper.
Pour dressing over the bulgur mixture and toss gently to combine.
Allow to sit for 10 minutes for flavors to meld before serving.
Side Dish
Hummus
A side of creamy hummus creates a smooth texture contrast to the firm lentil patties.
Ingredients
Directions
Place the chickpeas, tahini, lemon juice, garlic, and salt into a high-powered food processor.
Process until the mixture becomes a thick, slightly coarse paste.
With the processor running, slowly drizzle in the ice-cold water to emulsify.
Continue processing for 3 minutes until the hummus is exceptionally smooth and aerated.
Transfer to a shallow bowl, creating a well in the center with the back of a spoon.
Drizzle with olive oil and serve immediately alongside the lentil patties.
Member Reviews
How did it turn out?
Rate this recipe
My new go-to. Even my picky kids cleaned their plates.
Decent flavor. Needed a bit more seasoning for my taste.