Rice and Lentils Patties with a Yogurt Dip

Peel onion, garlic and ginger and chop finely. Heat 1 tablespoon of oil in a wide saucepan and saute until soft. Add approximately 600 ml (approximately 2.5 cup) of water and season with salt. Rinse red rice and add to water. Bring to a boil, simmer for about 40 minutes on low heat. After about 20 minutes of cooking, add rinsed long-grain rice. Add lentils after 30 minutes of cooking. When ready, rice and lentils should be tender and water completely absorbed. Drain any excess water and place mixture into a bowl. Cool briefly, add egg and season with salt, cumin, curry powder, pepper and drizzle with lemon juice. Add 4-5 tablespoons of breadcrumbs and mix until mixture is pliable. Add more breadcrumbs if needed. Season with salt, pepper and spices to taste. With wet hands, form about 12 patties and coat with remaining breadcrumbs.

Heat 2-3 tablespoons of oil in a large nonstick pan. Cook patties for 3-4 minutes on each side until crispy.

Prepare dip. Combine yogurt and tahini. Season with salt, pepper and harissa.