Lentil cakes with Harissa yogurt
11
- Prep Time10 min
- Total Time25 min
- Makes4 servings
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.
Nutrition (per serving)
Calories 550, Protein 28g, Carbohydrates 84g, Fat 10g, Fibre 11g, Sodium 888mg.
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