- 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 1Preheat 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 2Brush 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 3Add 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 4Divide 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
