Lentil cakes with Harissa yogurt

5

PREP TIME

10 min

TOTAL TIME

25 min

Serves

4

Lentil cakes with Harissa yogurt

Photo, Erik Putz.


Ingredients

  • 2 cups reserved lentils , (from smoky braised lentils)
  • 1/4 cup bread crumbs
  • 1 egg
  • 1/4 tsp salt
  • 1 tsp olive oil
  • 2/3 cup Greek yogurt
  • 4 tsp harissa paste
  • 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.

How to dice an onion

Nutrition (per serving)

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