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Lamb and feta yiros

by wiki
10 April, 2019
in Dinner
0
Lamb and feta yiros
Lamb and feta yiros
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Fill up the pita pockets with the lamb patties and your favourite vegetables and dip – it is quick, easy and delicious!

Ingredients

  • 400g lamb mince
  • 50g Danish feta, crumbled
  • 1 slice bread, crusts removed, torn
  • 1 shallot, ends trimmed, thinly sliced
  • 1 egg yolk
  • 1 tablespoon peanut oil
  • 4 rounds pita bread
  • 1/2 telegraph cucumber, peeled lengthways into ribbons
  • 1 carrot, peeled lengthways into ribbons
  • 125g bought reduced-fat tzatziki

Method

  • Step 1
    Preheat a barbecue flat plate or large frying pan on medium. Place the lamb, feta, bread, shallot and egg yolk in a bowl. Season with salt and pepper. Stir until well combined. Divide the mixture into 12 equal portions. Shape each portion into a patty.
  • Step 2
    Brush each patty with oil. Add the patties to the flat plate and cook for 3 minutes each side or until golden and cooked through. Transfer to a plate and cover with foil to keep warm.
  • Step 3
    Add the pita bread to the flat plate and cook for 30 seconds each side or until heated through. Cut an opening at one end of each bread to form a pocket.
  • Step 4
    Divide the pita bread among serving plates. Place 3 patties in each pocket. Divide the cucumber and carrot among the pockets. Top with a dollop of tzatziki. Serve with the remaining tzatziki.
  • Low carb
  • Low sugar
  • Lower gi

Nutrition

  • 2187 kj

    Energy

  • 24g

    Fat Total

  • 9g

    Saturated Fat

  • 3g

    Fibre

  • 32g

    Protein

  • 116mg

    Cholesterol

  • 648.66mg

    Sodium

  • 6g

    Carbs (sugar)

  • 42g

    Carbs (total)

All nutrition values are per serve
  • Author: Kim Meredith
  • Image credit: Mark O'Meara
  • Publication: Australian Good Taste

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