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Lentil cakes with Harissa yogurt

11

  • Prep Time10 min
  • Total Time25 min
  • Makes4 servings
Weeknight dinner plan: Lentil cakes in pita with yogurt

Photo, Erik Putz.

Chatelaine Triple Tested

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.

Nutrition (per serving)

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

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