16.01.2007
Lentil and Bulgur fritters with goat farmer cheese
Rezept in Deutsch

Today these small, delicious lentil fritters have their showing in a very elegant disguise: as fingerfood for all Ladies and Gentlemen of the lentil cooking event in the German Gärtnerblog.

Mixed from several recipes for fritters and salads, they are my contribution to the event.
By the way, Bulgur is a kind of pre-cooked durum wheat grout, similar to couscous. In Germany you can buy it in every Turkish grocery.

Lentil and Bulgur fritters with goat farmer cheese
Category: vegetarian
Serves: 60-70 fritters
Source: own recipe

Ingredients:
140 g red lentils
150 ml orange juice
350 ml water
2 bay leaves
90 g Bulgur
80 ml olive oil
1 onion
1 tsp. sugar
4 eggs
6-8 grains of allspice, ground
chili pepper powder
2-3 tsp. salt
ground black pepper
1 tbsp. flour
goat farmer cheese
liquid honey
fresh red chili peppers
peppermint leaves

Preparation:

Cook the lentils with the bay leaves for 15 min. in water and orange juice.
Peel the onion and finely dice it. Glaze it with the sugar in olive oil and 1 tbsp. of water.
Mix onion and bulgur with the lentils and their cooking liquid and leave the mixture to soak for 1 1/2 hours.

Mix the flour and the eggs and add them to the lentils. Season generously with pepper, chili- and allspice powder. Divide the batter into two halves. season the first half with salt and fry small fritters from 1 tsp. of batter in a hot pan with olive oil, approx. 2 min. on each side. Let them drip off on kitchen paper.
Do the same with the second half of the batter.

Cream some liquid honey into the goat farmer cheese and dab a blob on each cooled fritter. Decorate with finely minced chili pepper and with peppermint leaves.

Always split the batter into two halves and add the salt shortly before frying the fritters because a salted batter with eggs will become very liquid.
You can use any cream you like as a topping. I find the combination of lentils and mint very delicious. You can also add some curry powder to the batter or some finely minced parsley.

This looks like I made some experiments.

A variation with brown lentils is in made the same way but you should fry bigger fritters, using one tablespoon of batter for each one. Season with garlic, cumin and coriander. And you should sprinkle a lot of freshly minced peppermint leaves into the mixture.
I prefer Turkish yoghurt sauce with these savoury lentil fritters: 2 cloves of garlic squeezed into 250 ml Turkish yoghurt, a pinch of salt, 2 tbsp. finely chopped dill and a small finely diced cucumber.

More recipes in English

Geschrieben von Franz um 13:30 | in: recipes in English
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