Savory Egyptian Lentil and Rice Patties (Koftet Adas)

Combine the rinsed lentils and rice in a medium saucepan with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the lentils and rice are tender and the water is absorbed.

While the lentils and rice are cooking, heat 1 tablespoon of vegetable oil in a small skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and lightly golden.

Add the minced garlic, ground cumin, ground coriander, and cayenne pepper (if using) to the skillet with the onions. Cook for 1 minute more, stirring constantly, until fragrant.

Once the lentil and rice mixture is cooked, transfer it to a large bowl. Add the sautéed onion and spice mixture, salt, and black pepper. Mash everything together with a fork or potato masher until well combined and slightly chunky.

Allow the mixture to cool slightly, then form it into 8-10 small patties, about 1/2 inch thick.

Heat the remaining 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.

Carefully place the patties in the hot oil and cook for 4-6 minutes per side, or until golden brown and crispy.

Serve the Egyptian Lentil and Rice Patties warm with a side of yogurt sauce or a fresh salad.