Lentil rissoles with yoghurt dip

Name: Lentil rissoles with yoghurt dip
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 125 g Bulgur; 5 TABLESPOONS Oil; 150 g red lentils; 1 red chilli pepper; 1/2 bunch Parsley; 1 Onion; 1 egg (size M); 1 TABLESPOON Flour; 6 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Cumin; 500 g Cream yoghurt

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

Try meatballs without the mince. Just replace the meat with bulgur, lentils, egg and a little flour. Fresh herbs, chilli and co. add spice.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

125 g Bulgur
5 TABLESPOONS Oil
150 g red lentils
1 red chilli pepper
1/2 bunch Parsley
1 Onion
1 egg (size M)
1 TABLESPOON Flour
6 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Cumin
500 g Cream yoghurt

Directions

1
Rinse Bulgur in a sieve with hot water and let it drain. Heat 3 tablespoons of oil in a saucepan. Fry the bulgur for 3-4 minutes while turning. Pour 400 ml of water on it, cover and cook over a low heat for about 15 minutes.
2
Prepare the lentils according to the package instructions. Drain the lentils, rinse under cold water and drain thoroughly. Clean, wash, seed and chop the chilli. Wash parsley, shake dry. Pluck off the leaves and chop
3
Peel and chop the onion. Chop the lentils, bulgur, egg, chilli and onion with a blender, add some water if necessary. Stir in flour, breadcrumbs and parsley, except for something to sprinkle. Season with salt, pepper and cumin. Form 8-12 meatballs from the fried meat mixture. Heat 2 tablespoons of oil in a coated frying pan. Fry the roasts for about 10 minutes while turning them over.
4
In the meantime season yoghurt with salt and pepper and arrange in small bowls. Sprinkle the roasts with parsley and serve. Flatbread tastes good with it