Ukrainian Lentil Patties
with dilled cabbage / bulgur
These tasty lentil patties are homey and satisfying when paired with tender cabbage and a creamy dill sauce. They can be served in a variety of ways, so consider making a double batch to freeze for later.
Ingredients
- Bulgur, uncooked - 3/4 cup
- Onions, medium - 1/2 , about 1/2 cup, finely diced or grated
- Garlic - 2 cloves , diced
- Oil, cooking - 1 Tbsp + 2 Tbsp
- Mayonnaise - 1 Tbsp
- Paprika - 3/4 tsp
- Salt - 3/4 tsp
- Black pepper - 1/2 tsp
- Flour, all-purpose - 1/4 cup
- Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
- Cabbage, green - 1 medium head , chopped
- Onions, medium - 1/2 , chopped
- Dill, fresh - 1 Tbsp , chopped
- Butter - 2 Tbsp
- Garlic - 1 clove , chopped
- Dill, fresh - 1 Tbsp , chopped
- Sour cream - 1/2 cup
- Lemon juice - 1 Tbsp
- Mustard, Dijon - 1 tsp
Prep
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Cook bulgur - (Skip if made ahead for Monday.) Combine bulgur with 2x the amount of water (or use stock if you prefer) in a saucepan. Add in some salt. Bring to a boil, covered. Lower heat, keep covered, and cook until liquid is absorbed, 10 to 12 minutes. (Can be done up to 5 days ahead)
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Cabbage / Onions (for both lentil patties and cabbage) / Garlic (for both lentil patties and sauce) - Prep as directed and store separately. (Can be done up to 5 days ahead)
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Form lentil patties - Heat a skillet with first portion of cooking oil over medium heat. Add onions and garlic (portions for lentil patties) and saute until vegetables are tender and fragrant, 4 to 5 minutes. In the bowl of a food processor, combine sauteed vegetables, mayonnaise, paprika, salt, pepper, flour, and lentils. Pulse a few times until mixture is coarse and just combined (you can also mix everything with a fork in a large bowl). If mixture is too soft to handle, add a bit more flour. Shape into 2" / 5 cm patties. (Can be done 1 day ahead)
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Dill (for cabbage and sauce) - Prep as directed.
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Make Sour Cream-Dill Sauce - In a small bowl, combine garlic (portion for sauce), dill (portion for sauce), sour cream, lemon juice, and mustard. Taste and season with some salt and pepper.
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Make
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Place a deep saute pan or skillet with a lid over medium heat and add butter. When butter melts and begins to sizzle, add onions (portion for cabbage) and saute for 2 to 3 minutes to get them started cooking.
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Add cabbage to the pan with a big pinch of salt and stir to combine. Reduce heat to low and cover with a lid. Continue cooking until cabbage and onions are tender, 8 to 10 minutes. Stir in dill (portion for cabbage) and season to taste with some salt and pepper. Transfer cabbage and onions to a bowl and cover to keep warm.
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Wipe out the pan and place back over medium heat. Add second portion of cooking oil and then add lentil patties to heated oil.
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Cook lentil patties until golden brown and crisp on both sides, ~3-4 minutes per side. Remove to a paper towel-lined plate.
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If bulgur was made ahead, warm it in the microwave.
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If you’d like, warm the sauce briefly in the microwave just to take the chill off (20-30 seconds on 50% power should do it).
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Serve lentil patties with bulgur and cabbage on the side. Spoon sour cream-dill sauce over top of the lentil patties and cabbage. Enjoy!
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