Lentil cakes with Harissa yogurt

Prep 10 min
Total 25 min
Serves 4

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Ingredients

2 cups
reserved lentils, (from smoky braised lentils)
1/4 cup
1
egg
1/4 tsp
1 tsp
2/3 cup
4
6-in. multi-grain pitas
1/4
English cucumber, halved and thinly sliced
4
green leaf lettuce leaves
1
plum tomato, thinly sliced into rounds
1/4
red onion, thinly sliced

Instructions

  • WHIRL lentils (reserved from smoky braised lentils with halloumi), bread crumbs, egg and salt in food processor until almost smooth with a few chunky pieces. Use a 1/4-cup measure to scoop lentil mixture and form into 4 2 1/2-in. patties.
  • HEAT oil in a large non-stick frying pan over medium. Add patties and cook until firm, about 3 min per side.
  • MIX yogurt and harissa in a small bowl. Divide among pitas, with cucumber, lettuce, tomato, onion and lentil cakes.

Nutrition

Calories 550, Protein 28 g, Carbohydrates 84 g, Fat 10 g, Fibre 11 g, Sodium 888 mg.

How to dice an onion

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