Large Lentil Patty & Marinated Red Cabbage Pitas

Rinse thoroughly the large lentils; then drain, fill a pot with abundant salted water and boil the lentils for ab. 40 minutes, stirring occasionally. Once cooked, drain and pour ¾ of the lentils in a food processor along with the coriander, parsley, garlic and cumin. Blend all of the ingredients until obtaining a smooth purée. Then, transfer it to a bowl and mix in the breadcrumbs, the remaining lentils, ½ teaspoon of salt and ¼ teaspoon of black pepper. Shape the mixture into 16 roughly 1 cm-thick patties and set aside. Meanwhile, in a large bowl, combine lemon juice, 1 tablespoon of the EVO, ¼ teaspoon of salt, a pinch of black pepper and the cabbage and lightly mash it by using a wooden spoon. Set aside. Right after, in a small bowl, stir together the yogurt, the red-hot chilli pepper and ¼ cup of water, stirring well. Then, heat 1 tablespoon of the remaining EVO in a large non-stick skillet over medium-high heat and, working in 2 batches, cook the patties until browned, ab. 3 to 4 minutes per side, adding the remaining EVO to the skillet for the second batch. Top each pita with 3-4 patties, cabbage mixture and the yogurt sauce. Garnish with additional coriander and crushed red-hot chilli pepper and serve.