Flavorful Turkish Red Lentil and Mint Patties

Combine the rinsed red lentils and 2 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the lentils are tender and have absorbed most of the water.

Remove the saucepan from the heat and stir in the fine bulgur. Cover and let it sit for 10 minutes to allow the bulgur to soften and absorb any remaining liquid.

Transfer the lentil and bulgur mixture to a large mixing bowl. Add the chopped fresh parsley, chopped fresh mint, tomato paste, cumin, red pepper flakes, salt, and 2 tablespoons of olive oil.

Using your hands, thoroughly mix and knead the ingredients together for 5-7 minutes until a cohesive, moldable mixture forms. The mixture should be firm enough to hold its shape.

Form the mixture into small, oval-shaped patties, about 2 inches long and 1 inch thick. You should get about 12-15 patties.

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Place the patties in the hot skillet, ensuring not to overcrowd it.

Cook the patties for 3-4 minutes per side, or until golden brown and slightly crispy. Repeat with remaining patties, adding more oil if needed.

Serve the Turkish Red Lentil and Mint Patties warm with a side of fresh greens or a dollop of plain yogurt.