Place the lentils in a saucepan with 3 cups of water, a bay leaf and a small onion studded with cloves. Bring to the boil, then reduce and simmer for 40 minutes or until tender.
Remove from the heat and add water to cover the lentils; pour in the bulgur wheat, cover with a tight fitting lid or some plastic wrap and leave for 40 minutes for the wheat to soften. Once the wheat is soft transfer the mixture to a mixing bowl.
Heat half of the oil in a frying pan over a medium heat. Cook the onion, chilli and garlic for 5 minutes until soft and then add the cumin and coriander powder and cook for a further one minute to release all of the flavour from the spices.
Lightly beat the four eggs and add to the lentils and bulgur wheat with the onion mixture, flour and the chopped mint and coriander and the salt and pepper.
Mix until well combined.
Heat some oil on a medium heat in a frying pan and drop a heaped table spoon of the mixture at a time; cook each fritter until golden on each side – about 3 minutes a side will do it. Serve with a sprinkling of salt, lemon wedges and some yoghurt dipping sauce.
Reprinted with permission of Janice Tripepi.
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