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Vegetarian Lentil Patties In A Pita Recipe
|Lentils||2 Ounce, drained|
|Canned lentils||2 Ounce, drained and mashed|
|Plain bread crumbs||3 Tablespoon, dried|
|Plain dried bread crumbs||3 Tablespoon|
|Cracked wheat||2 Tablespoon|
|Cooked bulgur||2 Tablespoon (Cracked Wheat)|
|Scallion||2 Tablespoon, chopped|
|Lemon juice||1 1⁄2 Teaspoon|
|Parsley||1 1⁄2 Teaspoon, chopped|
|Fresh parsley||1 1⁄2 Teaspoon, chopped|
|Vegetable oil||1 Teaspoon|
|Pitas||2 Ounce, heated (2 In Number, 1 Ounce Each)|
|Pita||2 Ounce, heated|
|Dill tahini dip||3 Tablespoon (1 Serving)|
|Lettuce||1⁄2 Cup (8 tbs), shredded|
Calories 457 Calories from Fat 137
% Daily Value*
Total Fat 16 g24.8%
Saturated Fat 2.3 g11.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 388.6 mg16.2%
Total Carbohydrates 63 g21%
Dietary Fiber 14.6 g58.4%
Sugars 2.6 g
Protein 18 g36.1%
Vitamin A 34.2% Vitamin C 27.7%
Calcium 13.3% Iron 29.8%
*Based on a 2000 Calorie diet
1.Take a medium mixing bowl and add in lentils, cracked wheat, lemon juice, scallion, bread crumbs, parsley, salt, pepper. Mix well.
2.Divide the mixture into 2 portions and make patties out of them.
3.Place the patties on non stick baking sheet.
4. Using a pastry brush, brush the patties with 1/4 teaspoon oil.
5.Broil the pattties for 15 minutes.
6. Turn patties over and brush with oil. Continue to broil for another 10 minutes until patties turn light brown in color.
7.Use a sahrp knife to cut around the edge of the pita to make a pocket.
8.Top each of the patty with the Tahini dip and place it in the pita pocket.
9.Garnish with 1/4 cup lettuce and 1 tomato slice and serve hot.