Lentil and Roasted Pepper Patties with Lemon Tahini

• 2× 400g tins green lentils, drained and rinsed
• 150groasted red peppers from a jar, drained and finely chopped
• 1small red onion, finely chopped
• 1egg
• 80gdried breadcrumbs
• 2 tspground cumin
• 3 tbspolive oil, divided
• Fine salt
• Black pepper
• 70gtahini
• 30mllemon juice
• 2gfinely grated lemon zest
• 75mlfreshly boiled water
• 200gbulgur wheat
• 400mlfreshly boiled water
• 1small cucumber, diced
• 250gcherry tomatoes, halved
• 15gmint leaves, hand-torn into small irregular pieces

Method

1. 1Put the bulgur wheat in a saucepan with 400ml boiled water and a pinch of salt. Cover, bring back to a gentle simmer, then cook for 12 minutes until the grains are tender and the water has been absorbed.
2. 2Meanwhile, put the lentils in a large bowl and crush roughly with a fork, leaving plenty of whole lentils for texture. Add the roasted peppers, red onion, egg, breadcrumbs, cumin, 1 tbsp olive oil, a good pinch of salt and plenty of black pepper.
3. 3Shape the mixture into 8 firm patties, about 2cm thick. Leave them to stand for 5 minutes until the breadcrumbs have taken up the moisture and the patties hold together.
4. 4Whisk the tahini with the lemon zest, half the lemon juice and 75ml boiled water. Add a little more water if needed until it is thick but easily spoonable, then season with salt and pepper.
5. 5Tip the cooked bulgur into a serving bowl and fork it apart. Add the cucumber, tomatoes, mint, remaining lemon juice and 1 tbsp olive oil, then season well.
6. 6Heat the remaining 1 tbsp olive oil in a large non-stick frying pan over a medium heat. Cook the patties in 2 batches for 3 minutes on each side until deeply golden and hot through, adding the second batch only once the pan is hot again.
7. 7Pile the bulgur salad onto plates, add the warm patties and spoon over the lemon tahini.

Per serving

kcal

505

protein

14.9g

fibre

10.8g

carbs

65.6g

fat

22.9g