LENTIL AND BARLEY PATTIES

Ingredients

• 3/4 cup water
• 1/4 cup pot barley
• 4 cups water
• 1/2 cup dried green lentils, rinsed and drained
• 2 tbsp canola oil
• 1 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1 cup finely chopped onion
• 1/4 cup shredded carrot
• 1 clove garlic, finely chopped
• 2 tbsp tomato paste
• 3/4 tsp oregano, crumbled
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 1 cup soft fresh bread crumbs
• 1/3 cup plain yogurt
• 1 tbsp fresh lemon juice
• 1 tsp grated lemon peel
• 2 large eggs, beaten
• 1/2 cup chana flour
• 1/4 cup chopped fresh parsley
• 2 tbsp canola oil

Directions

1. Place 3/4 cup water in a saucepan and bring to a boil. Stir in barley. Reduce heat and simmer, covered, for 60 minutes or until liquid is absorbed and barley is tender. Remove from heat and fluff barley with a fork; cool.
2. Combine 4 cups water and lentils in a saucepan. Bring to a boil. Reduce heat and simmer, covered, for 45 minutes or until lentils are tender; drain.
3. Transfer half of lentils to a mini food processor; puree until smooth. Add pureed lentils to remaining lentils; cool.
4. Heat 2 tbsp oil in a large frypan over medium heat. Add cumin and chili powder; cook, stirring, for 1 minute. Add onion and carrot; saute until softened, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Stir in tomato paste, oregano, salt and pepper; cook, stirring, for 1 minute. Remove from heat and cool.
5. Combine bread crumbs, yogurt, lemon juice, lemon peel and beaten eggs in a large bowl. Add barley, lentils, onion mixture, chana flour and parsley; combine thoroughly. Cover and refrigerate for 1 hour. Shape mixture into 8 patties, each about 3 inches in diameter. Heat 1 tbsp oil in a large nonstick frypan over medium heat. Cook patties in batches, adding remaining oil as necessary, until golden brown and heated through, about 4 – 5 minutes per side.