Mercimek Köftesi (Red Lentil Patties) with Pomegranate Molasses

Delicious and flavorful vegan red lentil patties, inspired by Turkish cuisine. These are seasoned with cumin, paprika, and mint, and served with a tangy-sweet pomegranate molasses drizzle. Perfect as a light lunch or snack.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.77/serving

Season:

☀️ Summer

Meal Type:

Lunch•Snack

Cuisine:

British

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

1cupRed Lentils(rinsed)

£0.30

2cupsWater

0.5mediumOnion(finely chopped)

£0.20

2clovesGarlic(minced)

£0.15

0.3cupFresh Mint(chopped)

£0.60

0.3cupFresh Parsley(chopped)

£0.50

1teaspoonCumin

£0.10

0.5teaspoonPaprika

£0.05

0.5teaspoonSalt(or to taste)

£0.01

0.3teaspoonBlack Pepper(or to taste)

£0.02

0.5cupBreadcrumbs(Plain or Panko. Use gluten-free for GF option)

£0.15

2tablespoonsOlive Oil

£0.25

2tablespoonsPomegranate Molasses(for drizzling)

£0.75

Total Cost

£3.08

£0.77 per serving

Instructions

1.
Rinse the red lentils in a fine-mesh sieve under cold water until the water runs clear.
2.
In a medium pot, combine the rinsed lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are very soft and the water is absorbed.
3.
While the lentils are cooking, sauté the chopped onion in a pan with 1 tablespoon of olive oil over medium heat until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4.
Once the lentils are cooked, remove from heat and mash them with a fork or potato masher until mostly smooth (some texture is fine).
5.
Add the sautéed onion and garlic mixture, chopped mint, chopped parsley, cumin, paprika, salt, and pepper to the mashed lentils. Mix well to combine.
6.
Stir in the breadcrumbs. If the mixture is too wet, add a little more breadcrumbs, 1 tablespoon at a time, until you can form patties.
7.
Shape the lentil mixture into small patties (about 2 inches in diameter).
8.
Heat the remaining 1 tablespoon of olive oil in the same pan over medium heat.
9.
Gently place the patties in the hot pan and cook for 3-4 minutes per side, or until golden brown and slightly crispy.
10.
Remove the patties from the pan and place them on a plate lined with paper towels to absorb any excess oil.
11.
Drizzle with pomegranate molasses and serve warm. Garnish with extra fresh mint or parsley, if desired.

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My Notes

Nutrition Information

Nutrition per serving (200g)

450 kcal / 1883 kJ

Carbs

65g

25% of RDA

Fat

13g

19% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

18 g

60% of RDA

Sugar

8 g

9% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a spicier kick, add a pinch of red pepper flakes to the lentil mixture.

You can bake the patties instead of frying them. Preheat oven to 375°F (190°C) and bake for 20-25 minutes, flipping halfway through, until golden brown.

The patties can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.

Serve with a side of plain yogurt (if not vegan) or tahini sauce for dipping.

Cooking Equipment

Pot

Frying Pan or Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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