Cuisine Chicken / Poultry & Egg, High Calcium, High Fiber, Low Carbohydrate, Quick Easy
Servings 4People
Ingredients
250gFresh Turkey Mince
4pcsSpring OnionsThinly sliced
1tspGround Coriander
1tspGround Cumin
1Pinch Ground Cayenne Pepper
5gFresh Coriander LeavesFinely chopped
2tspLemon Juice
1TbspOlive Oil
4Wholemeal Pita Pockets(67g each)
80gMixed Salad Leaves
2pcsItalian TomatoesSeeds removed, finely diced
1/2cupThick Greek-style Natural Yoghurt
1/4cupFresh MintFinely chopped
1/4cupFresh Coriander LeavesFinely chopped
1Pinch Cracked Black Pepperto taste
Instructions
Preheat oven to 150°C.
Combine turkey mince, spring onions, coriander, cumin, cayenne pepper, fresh coriander and lemon juice in a large bowl. Form tablespoonfuls of mixture into patties.
Heat 2 teaspoons of oil in a non-stick frying pan over medium heat. Add half of patties and cook for 3 minutes on each side or until golden and cooked through. Alternatively, cook patties in a non-stick grill, such as a George Foreman grill.
Transfer cooked patties onto an oven tray lined with non-stick paper and place in the oven to keep warm.
Add remaining oil to the frying pan and cook remaining patties.
Cut each pita bread in half and split open. Fill pockets with salad leaves, tomato and capsicum. Place 2 patties in each pocket and serve with a spoonful of yoghurt and herb dressing.
To make yoghurt and herb dressing: Combine yoghurt, mint and coriander in a bowl. Season with pepper.