Vegetarian cutlets with cucumber-yogurt sauce in pita bread

Ingredients:

Vegetarian cutlets:

• 1/2 cup quinoa (pre-rinsed)
• 1 can (425 g) white cannellini beans (drained and rinsed)
• 1/2 cup frozen corn kernels (defrosted)
• 1/2 cup panko breadcrumbs
• 1 tbsp chopped fresh cilantro
• 1 teaspoon coarse salt
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp granulated garlic
• 1/2 tsp ground black pepper
• Juice of 1/2 lemon
• 1 tbsp. l. olive oil

For sandwiches:

• 4 large whole wheat pitas (about 20 cm in diameter), warmed
• Cucumber-yogurt sauce (see recipe below)
• Salad with red leaves
• 1 fleshy beef tomato, sliced ​​into circles

Cucumber-yogurt sauce:

• 2 tsp. sesame tahini paste
• 1/2 cup diced cucumber
• 1/2 cup low-fat Greek yogurt
• 1 tbsp lemon juice
• 1/4 teaspoon sugar
• 1 small clove of garlic, grated
• A few drops hot sauce
• Salt and ground black pepper

Preparation:

1. Making the sandwich:
   
   For vegetarian cutlets: In a small saucepan, bring a cup of water to a boil. Add the quinoa, cover, and reduce heat to low. Simmer until the water is absorbed, 15-20 minutes. Transfer the quinoa to a baking sheet and spread it out evenly. Let cool completely.
   
   In a food processor, puree half a can of beans. In a large bowl, combine 1/4 cup cooked chia (save the rest for another time), the bean puree, the remaining beans, corn, panko breadcrumbs, cilantro, salt, chili powder, cumin, garlic, pepper, and lemon juice. Process until smooth. Form into 8 small patties, about 2 inches each. Refrigerate the patties for 15 minutes to firm up.
   
   Heat oil in a large nonstick skillet over medium heat. Fry the patties until golden brown, 5-8 minutes per side.
   
   To assemble the sandwiches: Place 2 patties in each pita, top with a portion of cucumber-yogurt sauce, some lettuce leaves and beef tomato.
   
   Making cucumber-yogurt sauce:
   
   In a small bowl, combine cucumbers, yogurt, lemon juice, sesame paste, sugar, and garlic. Season with hot sauce, salt, and pepper.