Lentil and Bulgur Cakes

  • 1 cup dried lentils
  • 1/4 cup finely chopped green or red peppers
  • 3 cups water
  • 1/4 cup finely chopped green onions
  • Salt
  • 1/4 cup finely chopped parsley
  • 3/4 cup butter
  • 1/4 cup finely chopped fresh mint
  • 3/4 cup #1 fine bulgur
  • Paprika
  • 1 medium onion (finely chopped)
  1. Combine lentils, water and dash salt in heavy saucepan. Bring to boil over high heat, then simmer until lentils are tender, about 20 minutes. Add more hot water if needed. Stir in 1/2 cup butter and bulgur. Simmer 2 to 3 minutes. Remove from heat and cover. Set aside 15 minutes. In heavy skillet, melt remaining 1/4 cup butter over moderate heat. Add onion. Sauté until golden brown, stirring frequently. In large mixing bowl combine sautéed onions, lentil and bulgur mixture. Dipping hands occasionally into bowl of warm water, knead mixture until well blended, 2 to 3 minutes. Add 3 tablespoons sweet pepper, 3 tablespoons green onions, 3 tablespoons parsley and 3 tablespoons mint to mixture and mix well. Adjust seasonings for taste. Keeping hands moistened, form mixture into 1/2 cup patties. Arrange on serving dish. Sprinkle with reserved sweet pepper, green onions, parsley and mint. Season to taste with paprika.