Lentil Bulgur Patties

Ingredients

• 250 g yellow lentils
• 1 sprig thyme
• 1 bay leaf
• 250 g bulgur
• 1 Spring onion
• 2 tbsp sunflower oil
• 2 Garlic cloves
• 0.5 tsp cumin
• 0.5 tsp coriander
• a pinch nutmeg
• a pinch cayenne pepper
• 1 egg yolk

Instructions

1. 1.

   Rinse the lentils under running water, then simmer with ½ liter water, thyme sprigs, and bay leaf covered for about 30‑35 minutes until tender. In the last 5 minutes open the pot, stir vigorously, and cook until the liquid has evaporated and the lentils begin to break apart. Remove thyme and bay leaf.

2. 2.

   Prepare the bulgur according to package instructions.

3. 3.

   Peel the garlic and finely dice it. Trim the spring onion and slice the green part into thin rings. Sauté in 1 tbsp oil until golden‑yellow, then season with salt.

4. 4.

   Combine the lentils with salt, spring onions, bulgur, and spices; knead well and season to taste. Fold in the egg yolk, knead again, and shape into eight patties. Dust with cayenne pepper and serve warm with lemon wedges.