Crispy Caponata Lentil Orzo Patties with Oregano Raisin Yogurt

Crispy Caponata Lentil Orzo Patties with Oregano Raisin Yogurt 🍆🌿 These patties take the sweet-sour comfort of caponata and turn it into a crisp, satisfying vegetarian plate. Lentils bring substance, orzo helps the middle stay tender, roasted aubergine and tomato add jammy depth, and capers, olives and raisins give that salty-sweet lift. The yogurt stays cold and lemony so every hot crispy bite has a fresh finish. Yield: 10 small patties, 3-4 servings Time: about 45 minutes Ingredients: For the caponata lentil orzo patties: - 1 small aubergine / eggplant, about 300 g, diced - 160 g cherry tomatoes, halved - 1 celery stick, finely diced - 2 tbsp olive oil, plus more for frying - 1 cup cooked green or brown lentils, drained well - 1 cup cooked orzo, cooled - 1 large egg - 1/3 cup fine breadcrumbs, plus extra for coating - 2 tbsp plain flour - 1 tbsp capers, chopped - 8 pitted olives, chopped - 2 tbsp golden raisins, chopped - 1 tsp dried oregano, or 1 tbsp fresh oregano - 1/2 tsp fine sea salt - 1/4 tsp black pepper - 1 tsp lemon zest For the oregano raisin yogurt: - 3/4 cup thick Greek-style yogurt - 1 tbsp golden raisins, finely chopped - 1 tsp lemon juice, plus more to taste - 1/2 tsp lemon zest - 1 tsp olive oil - 1/2 tsp dried oregano, or 1 tsp fresh oregano - small pinch of salt To serve: - roasted cherry tomatoes - oregano or basil leaves - lemon wedges - rocket, salad leaves or warm flatbreads - extra capers or olives, optional Method: 1. Roast the vegetables. Heat the oven to 220 C / 425 F. Toss aubergine, tomatoes and celery with 2 tablespoons olive oil and a pinch of salt. Spread on a tray and roast for 18-22 minutes until the aubergine is tender and the tomatoes look jammy rather than watery. 2. Build the flavour base. Let the roasted vegetables cool for a few minutes, then chop any large pieces. Stir in capers, olives, raisins, oregano, lemon zest, salt and pepper. The mix should taste bright, salty and a little sweet. 3. Make the patty mixture. In a bowl, gently fold the caponata mix with cooked lentils, cooked orzo, egg, breadcrumbs and flour. Press a spoonful together; it should hold without feeling dry. If it is loose, add 1-2 extra tablespoons breadcrumbs. 4. Chill and shape. Rest the mixture in the fridge for 15 minutes. Shape into 10 small patties, about 2 cm thick, then coat each side lightly in breadcrumbs. Keep them compact so they turn cleanly. 5. Pan-fry. Heat a thin layer of olive oil in a non-stick pan over medium heat. Fry the patties for 3-4 minutes per side until deep golden, crisp at the edges and hot in the centre. Work in batches so the pan does not crowd. 6. Make the yogurt. Stir yogurt with chopped raisins, lemon juice, lemon zest, olive oil, oregano and salt. Taste and add more lemon if it needs brightness. Keep it cold until serving. 7. Serve. Spoon oregano raisin yogurt onto the plate, add the hot patties, then finish with roasted tomatoes, herbs, lemon wedges and a few extra capers or olives if you like a sharper bite. ✨ Serving and storage: - Serve straight from the pan for the best crust. - The shaped uncooked patties can be chilled for up to 1 day. - Leftovers keep for 2 days in the fridge. Re-crisp in a dry skillet or a 190 C / 375 F oven. - For a fuller meal, tuck the patties into warm flatbreads with salad leaves and extra yogurt. Save this recipe for a veggie dinner that is crisp, bright and full of sweet-sour caponata flavour. 🍽️ Tasteloom.club - easy recipes for everyday cravings