Pitta topped with spiced lentil cutlets and spinach
Want a tasty lunchtime snack? These pitta breads are loaded with herby spinach salad and crisp lentil cutlets. Suitable for vegans.
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
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![[Translate to Englisch (EU):]](https://www.kikkoman.eu/fileadmin/_processed_/3/b/csm_Kikkoman_Panko_227g_EN_2_4f197a66c6.webp "[Translate to Englisch (EU):]")
![[Translate to Englisch (EU):]](https://www.kikkoman.eu/fileadmin/_processed_/a/2/csm_01_Kikkoman_Teriyaki_Sauce_with_Roasted_Garlic_250ml_EN_caa996fc96.webp "[Translate to Englisch (EU):]")
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.
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