Mercimek Köftesi

Method

Rinse the red lentils and place in a saucepan with 400ml water and half the diced onion. Bring to the boil and simmer for 15 minutes until the lentils are tender, then drain well. Meanwhile, pour boiling water over the bulgur wheat, cover and leave for 10 minutes until softened, then drain thoroughly. Finely chop the remaining onion, mint, parsley and spring onions, then combine with the cooled lentils, bulgur, spices and 2 tablespoons of olive oil, kneading until the mixture holds together. With wet hands, form the mixture into walnut-sized balls or small oval patties. Heat the remaining olive oil in a large frying pan over medium-high heat and fry the köftesi in batches for 3-4 minutes until golden brown on both sides, turning carefully. Serve warm or at room temperature with lemon wedges and fresh herbs.