Ingredients
- 3 tablespoons extra virgin olive oil
- 1 cup diced onion
- 1 cup cooked lentils (1/2 cup uncooked)
- 1 cup precooked rice (any kind will do)
- ¼ teaspoon cumin
- ⅛ teaspoon ground coriander
- Salt and freshly ground pepper to taste
- 2 large eggs
- ½ cup plain yogurt
- ¼ cup finely chopped cilantro or parsley
- ⅓ cup all-purpose flour
- Peanut or canola oil for frying
- Nutritional Information
Nutritional analysis per serving (4 servings)
427 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 61 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 13 grams protein; 96 milligrams cholesterol; 54 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Heat oil in nonstick frying pan, and saute onion until translucent. Remove, and set aside.
- In a bowl, place lentils, rice, cumin, coriander, salt and pepper to taste, eggs, yogurt, cilantro and flour. Fold in the onion, and mix well. Set aside.
- Heat a nonstick frying pan with a film of oil. Take heaping tablespoons of mixture, and fry for a few minutes on each side. Drain on paper towel. Serve as is or with a dollop of labneh (strained yogurt), topped with a confit of onions and a sprig of cilantro.
Dining and Cooking