Persian Spiced Lentil Patties with Persian Spiced Brussel Sprout Salad

November 07, 2016

Persian Spiced Lentil Patties with Persian Spiced Brussel Sprout Salad

If you hadn’t guessed already this dish is chock full of Persian flavour, spicing up meat free Monday with a couple of fine recipes found on the Delicious Magazine website and also Food Republic. If you haven’t tried Advieh yet I urge you to get hold of some, it has such a beautiful perfume as well as flavour that you will instantly fall in love with it. If you don’t have it or don’t fancy trying it substitute with Ras el Hanout.

Ingredients – for 8 Lentil Patties

220g red lentils
3 shallots, finely chopped
1 tablespoon olive oil
1 red chili, finely chopped
50g fresh coriander, finely chopped
1 teaspoon Advieh seasoning (you can sub Ras-el-Hanout if you don’t have Advieh)
2 organic free-range eggs
Salt and freshly ground black pepper
125g medium matzo meal
olive oil, for shallow-frying

Ingredients for Brussels Sprout Salad - Serves 4 as a side dish

300g Brussels sprouts, halved
Extra-virgin olive oil to drizzle
125g full-fat Greek yogurt
Zest and juice ½ lemon
1-2 small garlic cloves, crushed
½ tsp Dijon mustard
Handful chopped fresh dill, plus extra sprigs to garnish
2 tbsp. pine nuts, toasted lightly in a frying pan with a little oil
Baharat to sprinkle

Method for Patties -

Simmer the lentils gently in a pan over low heat until tender, between 15 – 20 minutes, topping up with water as necessary to stop them from drying out.  Drain any excess liquid. Set aside to cool.

Meanwhile, gently cook the shallots in the olive oil until soft but not coloured. Add the chili, coriander and advieh and stir for a few minutes to coat the shallots in the herbs and spices. Break the eggs into a large bowl and beat well with a fork. Add the cooked shallots and the cooked lentils and mix thoroughly. Season with salt and pepper. Stir in the matzo meal to bind and set aside to swell for about 10 minutes.

With wet hands, form the lentil mixture into golf ball-sized balls and flatten slightly. Cook the patties in the olive oil for 4–5 minutes on each side until golden. Serve with the Brussels sprouts for a really filling veggie dinner.

Method for Sprout Salad

Bring a medium saucepan of water to the boil, then add the sprouts and cook for 4-5 minutes – they should still be vibrant green and have some crunch. Drain, rinse under cold running water, then dry briefly with sheets of kitchen paper and transfer to a serving dish. Season lightly with salt and pepper and toss with a good drizzle of extra-virgin olive oil.

In a mixing bowl, stir together the yogurt, lemon zest and juice, garlic, mustard and chopped dill. Season to taste, then toss through the sprouts. Sprinkle over the pine nuts, the Baharat and extra dill sprigs to serve.




Leave a comment

Comments will be approved before showing up.


Also in Recipes

Chana Aloo - Chickpea and Potato Curry
Chana Aloo - Chickpea and Potato Curry

October 31, 2019

A quick and easy meat free curry using our Jaffna curry powder, perfect to warm up these autumnal evenings.

Continue Reading

Roast Parsnip Soup with Turmeric & Ginger Infusion
Roast Parsnip Soup with Turmeric & Ginger Infusion

October 01, 2019

Shhh....whisper it quietly, winter is coming. Not that one Game of Thrones fans, sorry, the one that requires us to bust out the soup recipes once again. So voila! Here is our first of the autumn (lets cling to that for a while!).

Continue Reading

Curried Potted Crab with Toast
Curried Potted Crab with Toast

August 13, 2019

A decadent starter of curried, potted crab that is great for dinner parties or Christmas as you can prepare up to two days ahead.

Continue Reading