Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lentil and Burghul Fritters With Yogurt Sauce Recipe
    Lost? Site Map

    Lentil and Burghul Fritters With Yogurt Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 51 mins

    1 hr 50 mins

    1 min

    Jostlori's Note:

    These lovely, healthy fritters are a flavor explosion in your mouth!!! PREP TIME INCLUDES 1 1/2 HOURS STANDING TIME.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    Yoghurt Sauce


    1. 1
      Place the lentils in a saucepan with 2 1/2 cups water. Bring to a boil over high heat, then reduce the heat and simmer for 30 minutes, or until tender.
    2. 2
      Remove from the heat and top up with enough water to just cover the lentils. Pour in the bulger, cover and let stand for 1 1/2 hours, or until the bulger has expanded.
    3. 3
      For the yogurt sauce, halve the cucumber lengthways, remove the seeds with a teaspoon and discard seeds. Grate the flesh and mix in a bowl with yoghurt and garlic. Set aside.
    4. 4
      Heat half the oil in a large frying pan over medium heat, then add the onion and garlic and cook for 5 minutes, or until soft. Stir in the cumin and coriander. Add the onion mixture, mint, eggs, four and sea salt to the lentil mixture and mix well. The mixture should hold together well enough to drop spoonfuls into the frying pan. If the mixture is too wet, add flour to bind.
    5. 5
      Heat the remaining oil over medium heat in the cleaned frying pan. Drop heaped tablespoons of mixture into the pan (the fritters should spread to about 2 inches in diameter) and cook for 3 minutes per side, or until browned.
    6. 6
      Drain on crumpled paper towels, season with salt and serve with the yoghurt sauce.

    Browse Our Top Grains Recipes

    Ratings & Reviews:


    Nutritional Facts for Lentil and Burghul Fritters With Yogurt Sauce

    Serving Size: 1 (1168 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 55.5
    Calories from Fat 26
    Total Fat 2.9 g
    Saturated Fat 0.6 g
    Cholesterol 22.1 mg
    Sodium 12.3 mg
    Total Carbohydrate 5.0 g
    Dietary Fiber 1.4 g
    Sugars 0.7 g
    Protein 2.3 g

    The following items or measurements are not included:


    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes