Spicy lentil and brown rice patties in pita bread

Votes: 3

How to Make - Spicy Lentil and Brown Rice Pita Patties

Time: 1 hour 50 min.
Complexity: easily
Servings: 4

These Middle Eastern-inspired vegetarian sandwiches are incredibly delicious, filling, and juicy. The patties are made from a blend of brown lentils, brown rice, and kale and are rich in protein and fiber. Chill the formed patties briefly in the freezer to help them firm up, then grill until heated through and golden brown. Serve in pita pockets with shredded iceberg lettuce, tomatoes, pickles, and a tahini-based sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cutlets

2/3 cup dry brown lentils
1/3 cup brown sushi rice
2 tbsp olive oil + extra for greasing
1 onion, finely chopped
1 large carrot, finely chopped
1 cup thinly sliced Tuscan kale
2 cloves garlic, crushed
1 tsp ground cumin
0.5 tsp curry powder
1/8 tsp ground allspice
1/3 cup oatmeal

Innings

2 tablespoons freshly squeezed lemon juice
1 small clove of garlic, grated
1/4 cup tahini
1/4 tsp hot sauce + more to taste
4 pita breads, trim the tops
Shredded iceberg lettuce, sliced tomatoes and pickle slices, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: lentils, brown rice, pita, iceberg lettuce, pickled cucumber, carrot, leafy cabbage, tahini, garlic, lemon juice, hot sauce, rolled oats, allspice, curry, cumin

Cooking the dish according to the recipe:

Prepare the cutlets:

In a medium saucepan, combine 2 tablespoons of water, lentils, rice, 1 teaspoon of salt, and a pinch of freshly ground black pepper. Bring to a boil, then cover and reduce heat to low. Simmer until tender, about 40 minutes. Remove from heat and let stand, covered, for 10 minutes. If there is any remaining water in the saucepan, simmer uncovered until it has evaporated.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and carrot and cook, stirring, until the vegetables are golden brown, 8-10 minutes. Reduce the heat to medium and add the kale, garlic, cumin, curry powder, and allspice. Cook, stirring, until softened, about 2 minutes. Add 2 tablespoons of water and simmer, stirring, until the liquid has evaporated. Season with salt and pepper to taste.

Pulse the rolled oats in a food processor until finely ground, with some large pieces remaining. Add the warm lentil mixture and vegetable mixture and pulse until evenly distributed. Season with salt and pepper to taste. Let cool. Form into four patties, each 10 cm in diameter (about 1 cm thick). Transfer to a baking sheet and freeze until firm, about 30 minutes.
Prepare the sauce:

Meanwhile, in a small bowl, combine lemon juice and garlic; let sit for 5 minutes. Stir in tahini, 2 tablespoons water, and hot sauce, thinned with water if necessary. Season with salt and pepper to taste. Add more hot sauce if desired.
Preheat the grill to medium-high heat. Brush the patties with olive oil on both sides. Grill until crisp grill marks appear, about 3 minutes per side. Toast the pita bread to warm through. Serve the patties in the pita bread with shredded lettuce, tomatoes, pickles, and tahini sauce.