Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup (200g) red lentils thoroughly under cold water and let them soak for 15 minutes while preparing other ingredients.

2. 2

   Finely dice 1 large red onion (150g), mince 4 cloves garlic (20g), and grate 1 inch fresh ginger (15g) before heating 1 tablespoon (15ml) vegetable oil in a pan over medium heat.

3. 3

   Sauté the diced 1 large red onion, minced 4 cloves garlic, and grated 1 inch fresh ginger in the 1 tablespoon (15ml) vegetable oil for 5 minutes until softened, then remove from heat.

4. 4

   In a bowl, combine the sautéed aromatics with 2 tablespoons (30g) gochujang, 1 teaspoon ground fenugreek, 1 teaspoon ground cardamom, 0.5 teaspoon ground cumin, 0.5 teaspoon ground turmeric, 0.5 teaspoon salt, and 0.25 cup (60ml) water to form a spicy paste.

5. 5

   Roughly chop 4 cups (200g) collard greens and add them along with the soaked 1 cup (200g) red lentils (drained) and the spice paste into a food processor.

6. 6

   Pulse the mixture until it forms a coarse, thick batter, then shape the mixture into 8-10 small patties, each about 2 inches in diameter and 0.5 inch thick.

7. 7

   Arrange the formed 8-10 patties in a steamer basket over simmering water, ensuring not to overcrowd, and steam them for 20-25 minutes until firm and cooked through.

8. 8

   Serve the Nech Misir Gomen Keke warm, optionally with injera or a fresh tomato salad.