Colourful and tasty, these pocket breads filled with lamb patties, salad and Greek yoghurt are sure to become a favourite mid-week meal.
Ingredients
- 800g lamb mince
- 1 tablespoon Middle Eastern spice mix
- olive oil cooking spray
- 4 small pocket pita breads
- 1 bunch rocket, torn
- 2 tomatoes, thinly sliced
- 200g Tamar Valley Greek Style Yoghurt
Method
- Step 1Combine mince and spice mix in a bowl. Mix with your hands until well combined. Divide mixture into 4 portions. Shape each into a 12cm (diameter) patty. Refrigerate for 30 minutes.
- Step 2Heat a barbecue plate, frying pan or chargrill over medium heat. Spray with oil. Cook patties for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Cover with foil and allow to stand for 5 minutes.
- Step 3Split pocket breads about halfway through. Fill with rocket, tomato and patties. Serve with yoghurt.
- Low carb
- Lower gi
Nutrition
2692 kj
Energy
32g
Fat Total
13g
Saturated Fat
3g
Fibre
51g
Protein
138mg
Cholesterol
387.37mg
Sodium
11g
Carbs (sugar)
36g
Carbs (total)
All nutrition values are per serve
- Author: Tracy Rutherford
- Image credit: Louise Lister
- Publication: Super Food Ideas
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