Pitta topped with spiced lentil cutlets and spinach

Total time 55 mins
20 mins preparation time
25 mins cooking time
10 mins cooling time

Want a tasty lunchtime snack? These pitta breads are loaded with herby spinach salad and crisp lentil cutlets. Suitable for vegans.

Ingredients

2 portion(s)

Cutlets:

60 g
millet groats
60 g
red lentils
 ½ 
onion
1 tbsp
chopped coriander
1 tsp
ground paprika
1 tsp
cumin
 ½ tsp
black pepper
2 ½ tbsp
cooking oil

Additionally:

2 
pittas
50 g
spinach
1 
red onion
Fresh coriander
1 bunch
of chives
Nutritional facts (per portion): 2972 kJ  /  710 kcal
19 g Fat
22 g Protein
109 g Carbohydrates

Preparation

Step 1

60 g millet groats – 60 g red lentils

Place millet groats and red lentils together in a sieve, rinse them with cold water, and then with boiling water. Place in a pot with double the volume of water and bring to a boil.
Cook on low heat for 15 minutes, then set aside to cool.

Step 2

60 g Kikkoman Panko - Japanese style crispy bread crumbs ½  onion – 1 tbsp chopped coriander – 1 tsp ground paprika –  ½ tsp cumin –  ½ tsp black pepper – 1 tbsp Kikkoman Naturally Brewed Soy Sauce

Blend the slightly cooled millet groats and lentils with chopped onion, soy sauce, herbs, and spices. Add panko and mix thoroughly.

Step 3

With dampened hands, shape small cutlets.

Step 4

2 ½ tbsp cooking oil – 4 tbsp Kikkoman Teriyaki Sauce with Roasted Garlic

Fry cutlets in oil until they are golden brown on both sides. Then, add Teriyaki sauce and sauté for an additional 2 minutes.

Step 5

2  pittas

Meanwhile, grill the pittas on a heated pan.

Step 6

50 g spinach – 1  red onion – Fresh coriander – 1 bunch of chives

When pittas are toasted, place spinach, thinly sliced red onion, chopped chives, coriander and the cooked cutlets on top.

Tip:

The cutlets can be baked instead of fried. To do this, put them on a baking sheet lined with parchment paper and bake at 180 degrees Celsius for 25 minutes. Towards the end of cooking, coat them with Teriyaki sauce.

Recipe-ID: 1174

Recipe as PDF

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60 g millet groats – 60 g red lentils

Place millet groats and red lentils together in a sieve, rinse them with cold water, and then with boiling water. Place in a pot with double the volume of water and bring to a boil.
Cook on low heat for 15 minutes, then set aside to cool.

60 g Kikkoman Panko - Japanese style crispy bread crumbs ½  onion – 1 tbsp chopped coriander – 1 tsp ground paprika –  ½ tsp cumin –  ½ tsp black pepper – 1 tbsp Kikkoman Naturally Brewed Soy Sauce

Blend the slightly cooled millet groats and lentils with chopped onion, soy sauce, herbs, and spices. Add panko and mix thoroughly.

With dampened hands, shape small cutlets.

2 ½ tbsp cooking oil – 4 tbsp Kikkoman Teriyaki Sauce with Roasted Garlic

Fry cutlets in oil until they are golden brown on both sides. Then, add Teriyaki sauce and sauté for an additional 2 minutes.

2  pittas

Meanwhile, grill the pittas on a heated pan.

50 g spinach – 1  red onion – Fresh coriander – 1 bunch of chives

When pittas are toasted, place spinach, thinly sliced red onion, chopped chives, coriander and the cooked cutlets on top.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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