MINTED LAMB/LENTIL KEBABS WITH PARSLEY
1 dl (just under half a cup) yellow lentils, or any kind you wish
2 tablespoons breadcrumbs
a little water or milk for soaking the breadcrumbs
1/2 - 1 tablespoon dried mint
1 tablespoon chopped parsley
harissa, if desired
Boil lentils according to instructions on packet and drain well. Soak breadcrumbs in liquid for about ten minutes. Add remaining ingredients. Rinse hands with cold water and form kebabs, or balls if you wish. Fry in a little olive oil. Serve with potatoes (spicy potato patties in this picture, I have posted the recipe), rice or pasta. I made a sauce mixing Turkish yoghurt with sambal oelek.