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.