Veggie Kibbeh Patties with Bulgur, Walnut and Pomegranate Bowls

Ingredients

• 250 g bulgur wheat
• 400 g tinned brown lentils
• 80 g walnuts
• 100 g pomegranate seeds
• 1 onion
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 30 g fresh mint
• 150 ml natural yoghurt
• 4 tbsp olive oil

Method

1. 1

   Pour 300ml boiling water over the bulgur wheat, cover and leave for 15 minutes to absorb. Fluff with a fork.

2. 2

   Drain and rinse the lentils. Mash roughly with a fork. Grate or finely chop the onion and combine with the bulgur, mashed lentils, allspice, cinnamon and seasoning. Shape into 8 oval patties.

3. 3

   Heat 2 tbsp olive oil in a frying pan over a medium heat and fry the kibbeh patties for 4 minutes each side until golden and crisp.

4. 4

   Roughly chop the walnuts and toast in a dry pan until fragrant.

5. 5

   Divide the remaining bulgur between four bowls. Top with kibbeh patties, scatter over pomegranate seeds, toasted walnuts and fresh mint.

6. 6

   Serve with a generous dollop of yoghurt and a drizzle of olive oil.