In other news, all signs are pointing to at least the idea of spring around here. More birds are in our backyard, I have the desire to donate every item of clothing in my closet, and baby lambs are starting to be born. We visited the little guys at The Farm Institute recently and couldn't believe how sweet they were. And the oddest thing, I swear the lambs' noises sound just like Gray's little squeaks and moans.
This is a great bridge meal between winter and spring. The fritters are warm and comforting but the cool sauce and fresh slaw give the dish a nice balance.
Lentil Fritter Pitas with Red Cabbage Slaw
from Real Simple
2 15-ounce cans lentils, rinsed
1/2 cup fresh cilantro leaves, plus more for serving
1/2 cup fresh flat-leaf parsley leaves
1 clove garlic, smashed
1/2 teaspoon ground cumin
1/2 cup bread crumbs
kosher salt and black pepper
1/4 head red cabbage, shredded (about 1 1/2 cups)
2 tablespoons fresh lemon juice
3 tablespoons olive oil
1/2 cup plain Greek yogurt
1/4 teaspoon crushed red pepper
4 pocketless pitas or flat breads, warmed
1. In a food processor, puree 1 can of the lentils with the cilantro, parsley, garlic, and cumin until nearly smooth. Transfer to a large bowl and mix in the bread crumbs, the remaining can of lentils, 1/2 teaspoon salt, 1/4 teaspoon black pepper. Form into sixteen 1/2-inch thick patties.
2. In a large bowl, lightly mash the cabbage with the lemon juice, 1 tablespoon of the oil, and 1/4 teaspoon each salt and black pepper; set aside. In a small bowl, stir together the yogurt, red pepper, and 1/4 cup water.
3. Heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat. In 2 batches, cook the patties until browned, 3-4 minutes per side, adding the remaining tablespoon of oil to the skillet for the second batch.
4. Dividing evenly, top each pita with the patties, cabbage mixture, yogurt sauce, and additional cilantro.