Lentil and Bulgur Wheat Fritters

Crunchy Lentil and Bulgur Wheat Fritters with a Cucumber & Garlic Yoghurt Dipping Sauce

Last week my flavour buds seemed to go on a hormonal jive and I found myself craving all sorts of spicy food.  Resistance was futile and by Wednesday I could think of nothing else.  My taste buds were packed and on an aeroplane to the Middle East, there was just no going back.  I found this recipe for these vegetarian fritters in a cookbook that I bought from Woolworths.  It’s called Tastes of the Mediterranean and I often refer to it for Lebanese recipes.

I shall share all of the recipes for this Middle Eastern Food over this week.  Today, in honour of Meat Free Monday I am featuring the Vegetarian Starter, these Lentil and Bulgur Wheat fritters have a nice crunch in them and I added a touch of chili to give them an extra bite.  You can leave the chili out if you don’t enjoy it.

Lentil & Bulgur Wheat Fritters

With a cucumber and yoghurt dipping Sauce

Fresh Mint from my garden and Free Range Happy-Chicken Farm Eggs from Carol’s farm in Underberg, Midlands.


¾ cup brown lentils rinsed

½ cup bulgur wheat

1/3 cup olive oil

1 large onion finely chopped

3 cloves of garlic finely chopped

1 – 2 green chillies finely chopped – for a little less ‘heat’ de-seed the chillies

3tsp ground cumin

2tsp ground coriander

3Tbs finely chopped mint

3Tbs finely chopped coriander

4 eggs lightly beaten

½ cup plain flour

2tsp salt

1tsp black pepper

I have altered the quantities and added in some chopped chili and coriander to suit my own pallet.


Place the lentils in a saucepan with 3 cups of water, a bay leaf and a small onion studded with cloves.  Bring to the boil, then reduce and simmer for 40 minutes or until tender.

Lentils boiled with onion, bay leaf and clove.

Remove from the heat and add water to cover the lentils; pour in the bulgur wheat, cover with a tight fitting lid or some plastic wrap and leave for 40 minutes for the wheat to soften.  Once the wheat is soft transfer the mixture to a mixing bowl.

Heat half of the oil in a frying pan over a medium heat.  Cook the onion, chilli and garlic for 5 minutes until soft and then add the cumin and coriander powder and cook for a further one minute to release all of the flavour from the spices.

I like to use red onion for these fritters.

Lightly beat the four eggs and add to the lentils and bulgur wheat with the onion mixture, flour and the chopped mint and coriander and the salt and pepper.

Mix until well combined.

My favourite T.G Green mixing bowl that Sous Chef found for me! Thanks again Sue!

Heat some oil on a medium heat in a frying pan and drop a heaped table spoon of the mixture at a time; cook each fritter until golden on each side – about 3 minutes a side will do it.  Serve with a sprinkling of salt, lemon wedges and some yoghurt dipping sauce.

Three minutes in medium to hot oil.


The Yoghurt Dipping Sauce

Cucumber & Garlic Yoghurt Dipping Sauce


 1 small Lebanese cucumber peeled, de-seeded and grated

1 cup (250g) of Greek or Bulgarian Yoghurt

½ tsp of salt

1 small clove of garlic – minced


Peel and de-seed your cucumber

Peel, de-seed and grate the yoghurt and combine in a bowl with the yoghurt, salt and minced garlic.

Here is the complete menu that I will be posting over this week.

Lentil & Bulgur Wheat Fritters

With a cucumber and yoghurt dipping Sauce

Kibbeh Bil sanieh

Minced baked Lamb with Bulgur Wheat

Lamb Kibbeh

Lubyi bi Zayt

Green beans with tomato and olive oil

Halvas Fourno

Semolina Cake

If you have DSTV – you can follow Kylie Kwong as she cooks recipes from her book that I often refer to, My China.

How awesome was the Australian Mens Tennis Final yesterday!

As always

Buon Appetito



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