Lentil Bulgur Fritters

In a colander, rinse and drain the lentils.

• ¼ cup Red lentils

Finely chop the onion, carrot, and chives. Put the chives in a small bowl.

• ½ Onion, yellow (~ 1.4 oz)
• ½ Carrot (~ 1.7 oz)
• ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)

Heat the olive oil in a pot over medium heat. Fry the onions and carrots until the onions turn translucent. Stir in the tomato paste, paprika, and cumin.

• 1 tsp Olive oil
• 1 tsp Tomato paste
• ½ tsp Sweet paprika, ground
• ¼ tsp Cumin, ground

Add the water, bulgur, and lentils and let simmer for 10 minutes. Turn off the heat and let rest for 5 minutes.

• ¾ cup Water
• 1⁄3 cup Bulgur wheat

Mix the soy yogurt, salt, pepper, balsamic vinegar, and chives until creamy.

• 1⁄3 cup Soy yogurt
• Salt
• Black pepper
• 1 tsp Balsamic vinegar

Mix the flour, salt and pepper on a plate. Form fist-sized, ½ in thick patties out of the bulgur-mix and coat with a thin layer of flour.

• 1 ⁠½ Tbsp Flour, all-purpose
• Salt
• Black pepper

Heat the olive oil in a non-stick frying pan over medium heat and fry the patties for 4-5 minutes from each side until golden brown.

• 1 tsp Olive oil

Serve the fritters with the dip.

Enjoy your meal!