Advertisement
Ingredients
3 tablespoons extra virgin olive oil
1 cup diced onion
1 cup cooked lentils (½ 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 analysis per serving
12 grams carbs; 19 milligrams cholesterol; 142 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 1 gram fiber; 111 milligrams sodium; 3 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oil in nonstick frying pan, and saute onion until translucent. Remove, and set aside.
- Step 2
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.
- Step 3
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.
Private Notes