Budget Semolina, Carrot and Pea Patties with Rustic Yogurt Lemon Sauce

Instructions

1. 1

   1. In a medium bowl, combine the wheat semolina with the hot water. Stir well and let it rest for 10 minutes so the semolina absorbs the liquid and swells.

2. 2

   2. While the semolina rests, place the peas in boiling water for 2 minutes, drain them, and roughly chop them if they are large.

3. 3

   3. Add to the hydrated semolina the grated carrot, peas, chopped onion, 1 grated garlic clove, the beaten egg, grated cheese, half of the chopped parsley, the lemon zest, 1 tablespoon (15 ml) lemon juice, salt, black pepper, and ground cumin. Mix until you get a thick, shapeable mixture.

4. 4

   4. Let the mixture rest for 5 more minutes. If it feels too soft, wait 1 or 2 additional minutes so the semolina can absorb more moisture.

5. 5

   5. With lightly damp hands, shape the mixture into 8 compact patties of equal size.

6. 6

   6. Heat a large skillet over medium heat and add the vegetable oil. Cook the patties for 4 to 5 minutes per side until golden and firm. If you prefer to finish them in the oven, transfer them to a tray and bake for 10 minutes at 392°F / 200°C.

7. 7

   7. For the sauce, mix the plain yogurt with 1 grated garlic clove, 1 tablespoon (15 ml) lemon juice, and the remaining chopped parsley. Season with a pinch of salt and black pepper.

8. 8

   8. Serve the patties hot with the rustic yogurt lemon sauce on top or on the side.