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Gluten-Free Millet Mercimek Köftesi

A lightened up version of traditional Turkish lentil patties using millet - a healthy and satisfying summer lunch.
Course Main
Cuisine Turkish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 21 pieces
Author Nada E.

Ingredients

  • 1 cup red lentils dry
  • 1/2 cup millet dry
  • 1 large red onion finely chopped
  • 2 tsp smoked paprika
  • 2 tsp cumin powder
  • 1/2 tsp red chilli flakes optional
  • 2 tbsp tomato paste
  • Sea salt and black pepper to taste
  • 1 medium bunch parsley finely chopped
  • 1 spring onion finely chopped
  • 1 tbsp olive oil
  • Lettuce or greens of choice to serve

Instructions

  • Pre-cook your millet separately according to package instructions - I usually opt for a 1:1 ratio when cooking millet. Bring to a boil then cover and simmer until fluffy.
  • Add lentils in a pot with enough water to cover, then boil on medium heat for 15-20 mins or until soft. Add the cooked millet and cover, allowing it to absorb the remaining water.
  • In a separate pan, sautee the onions and tomato paste with olive oil on medium-low heat till just translucent. Season using the spices, salt and pepper.
  • Combine the onions and tomato paste mixture with the lentils and millet, and mix through until well combined. Allow to cool for 5-10 minutes before folding in the fresh parsley and spring onions.
  • Form into cigar shaped patties and serve atop a bed of lettuce.