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Lentil Fritter Pitas With Red Cabbage Slaw

Lentil Fritter Pitas With Red Cabbage Slaw
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By August, 2011

Nutritional Information

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

Quick Tip

Hamburger buns and ketchup
Love veggie burgers? For a change of pace, form the lentil mixture into 4 large patties, cook in oil until browned, and serve on buns with your desired toppings.

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