Making your own lentil patties takes next to no time. Serve in pita pockets with our delicious tahini, garlic and yoghurt sauce for a tasty lunch or light dinner.
Serves: 4
Ingredients:
400g can lentils, drained
440g chickpeas, drained
¾ cup fresh breadcrumbs
1 egg
1½ tsp ground cumin
½ cup coriander leaves
1 tsp lemon zest, finely grated
vegetable oil, for frying
8 pita pockets
baby spinach leaves, to serve
cucumber, shredded, to serve
Yoghurt Dressing
1 cup yoghurt
2 garlic cloves, crushed
2 tbsp tahini
2 tbsp lemon juice
1 chilli, finely chopped
Method:
Preheat oven to 180°C. Place lentils, chickpeas, breadcrumbs, egg, 1 teaspoon ground cumin, coriander, and lemon zest into a food processor. Season with sea salt and freshly ground black pepper and pulse until mixture is just combined. Shape 2 tablespoons of mixture into a patty; repeat with remaining mixture.
Heat about 1 centimetre of oil in a large, nonstick frying pan over medium heat and cook for 2-3 minutes on each side, or until golden. Place patties on a lined baking tray; bake for 5 minutes, or until cooked through.
To make the yoghurt dressing, combine yoghurt, garlic, tahini, lemon juice, remaining cumin, and chilli in a small bowl.
Serve patties in pita pockets with spinach and shredded cucumber.
Smart Tip:
It you are packing these Lentil Pita Pockets for a picnic, store the yoghurt dressing in a separate container.
For a lighter option, use lettuce cups instead of pita pockets.