Lentil Fritter Pitas With Red Cabbage Slaw

Lentil Fritter Pitas With Red Cabbage Slaw
Yunhee Kim
Cool Greek yogurt balances out spicy red pepper flakes in this Middle Eastern-inspired sandwich.

Get the recipe for Lentil Fritter Pitas With Red Cabbage Slaw.
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Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

2
15-ounce cans lentils, rinsed
1/2
cup
fresh cilantro leaves, plus more for serving
1/2
cup
fresh flat-leaf parsley leaves
1
clove garlic, finely chopped
1/2
teaspoon
ground cumin
1/2
cup
bread crumbs
kosher salt and black pepper
1/4
head red cabbage, shredded (about 1 1/2 cups)
2
tablespoons
fresh lemon juice
3
tablespoons
olive oil
1/2
cup
low-fat Greek yogurt
1/4
teaspoon crushed red pepper, plus more for serving
4
pocketless pitas, warmed

Directions

  1. In a food processor, puree 1 can of the lentils with the cilantro, parsley, garlic, and cumin until nearly smooth. Transfer to a bowl and mix in the bread crumbs, the remaining can of lentils, ½ teaspoon salt, and ¼ teaspoon black pepper. Form into sixteen ½-inch-thick patties.
  2. In a large bowl, using a wooden spoon, lightly mash the cabbage with the lemon juice, 1 tablespoon of the oil, and ¼ teaspoon each salt and black pepper; set aside. In a small bowl, stir together the yogurt, crushed red pepper, and ¼ cup water.
  3. Heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the patties until browned, 3 to 4 minutes per side, adding the remaining tablespoon of oil to the skillet for the second batch.
  4. Dividing evenly, top each pita with the patties, cabbage mixture, yogurt sauce, and the additional cilantro and crushed red pepper.
Dawn Perry
July 2011

Nutritional Information

  • Per Serving
  • Calories 384
  • Fat 12 g
  • Sat Fat 2 g
  • Cholesterol 2 mg
  • Sodium 652 mg
  • Protein 19 g
  • Carbohydrate 53 g
  • Sugar 7 g
  • Fiber 12 g
  • Iron 5 mg
  • Calcium 122 mg
What does this mean? See Nutrition 101.

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