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How to make Spiced red lentil patties in pita pockets

Yield = 4
Prep time: 0:45
Cook time: 0:30
Total time: 1:15

Ingredients

  • 1/2 cup (100g) dried red lentils, rinsed, drained
  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground turmeric
  • 2 x 125g cans chickpeas, rinsed, drained
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 1/2 cup (50g) breadcrumbs
  • 1/2 cup mint leaves, finely chopped
  • 3/4 cup (200g) Greek-style yoghurt
  • 4 wholemeal pita pockets
  • 2 Lebanese cucumbers, thinly sliced into ribbons
  • 200g punnet Perino grape tomatoes, halved
  • 2 radishes or 1/2 red onion, thinly sliced
  • Mint leaves, extra, to serve

Method

  • Step 1 Cook the lentils in a large saucepan of boiling water for 15 mins or until tender. Drain well.
  • Step 2 Meanwhile, heat 2 teaspoons of the oil in a medium frying pan over medium heat. Cook the onion, stirring, for 5 mins or until the onion softens. Add the cumin, coriander, paprika and turmeric and cook for 1 min or until aromatic.
  • Step 3 Process the lentils, onion mixture, chickpeas, tahini and lemon juice in a food processor until almost smooth. Season with salt and pepper.
  • Step 4 Place the breadcrumbs on a plate. Shape tablespoonfuls of lentil mixture into small patties to make 16 patties. Dip 1 patty into the breadcrumbs and toss to coat. Place on a plate. Repeat with the remaining lentil mixture and breadcrumbs. Place in the fridge for 30 mins to chill.
  • Step 5 Meanwhile, combine the mint and yoghurt in a small bowl. Heat remaining oil in a frying pan. Cook the patties, in batches, for 2-3 mins each side or until golden brown and heated through.
  • Step 6 Split open one end of each pita pocket and fill with lentil patties, cucumber, tomato, radish or onion and extra mint leaves. Serve with mint yoghurt.