Vegetarian Banh Mi
Servings: 2 people
Calories: 686kcal
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Ingredients
- ½ cup (65 g) carrot, grated (or julienned)
- ½ cucumber
- ½ tsp honey
- ½ tbsp apple vinegar
- 2 tbsp low fat Greek Yogurt
- 2 tbsp mayonnaise
- Salt and pepper to taste
- 1 cup (15 g) cilantro/coriander, fresh (separated from stalks)
- 1 cup (190 g) brown lentils, cooked
- 1 egg
- ⅓ cup (40 g) panko
- ½ tsp garlic powder
- ½ tsp paprika powder
- ½ tbsp olive oil
- ½ chili / jalapeño (optional)
- 1 (2) wholegrain baguette
Instructions
- In a small bowl add the julienned carrots, sliced cucumbers, apple cider vinegar, honey and half of the salt. Mix and rest until needed.
- Blend greek yogurt, mayo, ½ cup cilantro leaves and half of the salt. If necessary, add a tbsp of water. Rest until needed.
- In the food processor create a smooth purée with the lentils and egg. Transfer purée to a medium bowl and add panko breadcrumbs, garlic powder, paprika, ½ tsp salt and black pepper. Mix with your hands until you have a homogenous dough. Shape dough into 4 big patties or 6 smaller patties.
- Bring a non-stick pan over medium high heat and add the olive oil. Add patties and sear them from both sides, they should have a nice golden brown color.
- Open baguettes and spread green sauce over both sides of the bread. Fill with lentil patties, the remaining cilantro leaves, carrots and cucumbers, and sliced chilies (if using). Enjoy.
Nutrition
Calories: 686kcal | Carbohydrates: 96g | Protein: 28g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 89mg | Sodium: 1003mg | Potassium: 879mg | Fiber: 13g | Sugar: 14g | Vitamin A: 6438IU | Vitamin C: 24mg | Calcium: 229mg | Iron: 9mg