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Lentil Fritter Pitas with Red Cabbage Slaw


30 ounces of lentils
Half cup of fresh cilantro leaves
Half cup of fresh parsley (flat-leaf)
1 clove of garlic, chopped
Half teaspoon of cumin
Half cup of breadcrumbs
Salt and pepper to taste
One and a half cups of red cabbage, shredded
2 tablespoons of lemon juice
3 tablespoons of olive oil
Half cup of Greek yogurt
Crushed red pepper
4 pitas, warmed

1. Put the lentils, cilantro, garlic, cumin, and parsley in food processor. Puree until almost smooth. Move the lentil mixture in a separate bowl and add breadcrumbs, salt, and pepper. Mold it into half-inch patties.
2. In another bowl, mash the shredded red cabbage with lemon juice, olive oil, and salt and pepper.
3. In a smaller bowl, mix in the Greek yogurt, red pepper, and ¼ cup of water.
4. Heat a non-stick pan on medium-high heat. Put a tablespoon of oil and start cooking your lentil patties.
5. Top each pocketless pita with one patty, cabbage slaw, and yogurt sauce. Serve.
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