Actually these croquettes are called lentil patties. Very famous among vegetarians (also suitable for meat restrictions at Easter and Lent), these nutritious croquettes can be eaten as a garnish, tapas or first course. They are tasty thanks to the wide variety of spices that season them, among which we can choose the ones we like the most. They are usually accompanied with lettuce and lemon leaves. We also recommend a yogurt sauce. By the way, these croquettes are eaten cold.

Turkish lentil and wheat croquettes

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These Turkish lentil and wheat croquettes are a little different from what we are used to but they are just as good. If you want to try Turkish flavors, you have to do them

Ángela

Kitchen: cuisine
Recipe type: incoming
Rations: 4

Total time:

Ingredients

1 cup of lentils
1 cup of fine bulgur or soft wheat grains (can you direct us where to buy it?)
1 spring onion 1 tablespoon concentrated tomato
1 tablespoon paprika
1 tablespoon of cumin
1/2 cup chopped parsley
ground pepper
shawl
extra virgin olive oil
lettuce leaves and lemon wedges

Preparation

We start by rinsing and straining the soaked lentils overnight and cook them over medium heat covered with water until they are tender but whole.
Then add the bulgur and continue cooking for a couple more minutes.
Remove from the heat and let rest for 20 minutes until the wheat absorbs the water
If there is excess water, we remove it.
Once this lentil preparation is cold, add the finely chopped chives, the concentrated tomato, the spices, the chopped parsley and season with salt and pepper.
Add a splash of oil and mix well until creating a uniform paste
Chill the dough in the fridge for 1 hour.
After the rest time, we shape the croquettes
We refrigerate for an hour and serve them on lettuce leaves to pick them up and accompanied by lemon wedges to dress them.

Image: almostturkish

Recetín

Turkish lentil and wheat croquettes