Egyptian Lentil and Rice Patties (Koftet Ads)

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 15-20 minutes, or until the lentils and rice are tender and most of the water has been absorbed. Drain any excess water.

Transfer the cooked lentil and rice mixture to a large bowl. Add the chopped onion, minced garlic, ground cumin, ground coriander, cayenne pepper (if using), salt, and black pepper. Mix well to combine.

Add the all-purpose flour and chopped fresh parsley to the mixture. Mash everything together with a fork or potato masher until well combined and slightly cohesive. The mixture should be firm enough to form patties.

Divide the mixture into 8 equal portions and shape each portion into a flat, round patty, about 1/2 inch thick.

Heat the vegetable oil in a large non-stick skillet over medium heat. Once the oil is hot, carefully place the patties into the skillet, ensuring not to overcrowd the pan.

Fry the patties for 4-6 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.

Remove the cooked patties from the skillet and place them on a plate lined with paper towels to drain any excess oil.

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