Rice Lentil Patties

Ingredients

• 1 onion
• 2 Garlic cloves
• 10 g ginger
• 5 tbsp Rapeseed Oil
• Salt
• 100 g red Camargue rice
• 100 g long grain rice
• 100 g Red lentils
• 1 egg
• 1 tsp curry powder
• 1 pinch cumin
• pepper (ground)
• 2 spritz lemon juice
• 100 g breadcrumbs
• 200 g yogurt
• 4 tbsp tahini (sesame paste)
• Salt
• pepper (ground)
• 1 tsp harissa

Instructions

1. 1.

   Peel and finely chop the onion, garlic, and ginger. Heat 1 tbsp oil in a wide pot and sauté until translucent. Add about 600 ml water and season with salt. Rinse the red rice and add it to the pot. Bring to a boil, then simmer for about 40 minutes on low heat. After roughly 20 minutes, add the washed long grain rice and, in the last 10 minutes, add the rinsed lentils. At the end of cooking, the rice varieties and lentils should be tender and all water absorbed; if not, cook a few more minutes. Drain excess liquid and transfer the mixture to a bowl. Let cool slightly, then mix in the egg and season with salt, cumin, curry, pepper, and lemon juice. Stir in 4–5 tbsp breadcrumbs until the batter is formable; add more if needed. Taste again for seasoning. Shape about 12 patties from the mixture using wet hands and coat them in remaining breadcrumbs.

2. 2.

   Heat 2–3 tbsp oil in a large non‑stick pan. Fry the patties crisp on both sides, 3–4 minutes each side.

3. 3.

   Whisk yogurt with tahini to make the dip. Season with salt, pepper, and harissa; adjust taste.

4. 4.

   Serve the patties with the dip and a mixed salad.