TEST KITCHEN: Pita pockets with minted Lamb patties

 

My family loves wraps, but they always have a chicken variation in them with salad.  I was sure this would be a winner.  Of course hubby liked it, but the kids weren’t that keen on the pita pocket. I will make it again, but next time stick to wraps.

This recipe is out of a Coles weekly magazine, and I was tricked by the recipe title, as I thought they would be nice homemade patties.  However, Coles actually have pre-made patties – which does make it fantastic for a meal in a hurry, but typically I am not a huge fan of ‘pre-made’ foods due to the additives.  I am not adverse to buying them now and then, I just prefer to avoid where possible.  (My kids looove the Coles beef rissoles, and will not eat my homemade ones, so I do buy those).

 

INGREDIENTS  

500g Coles brand Lamb and Mint burgers

Olive oil spray

4x 37g wholemeal pita breads

2 T caramelised onion relish

2 Lebanese cucumbers cut into ribbons

8 grape tomatoes, halved

1/2 cup Greek yoghurt

2 tsp lemon zest

2 tsp lemon juice

1 T chopped fresh mint

 

 

METHOD

Heat pan (or bbq plate) over medium heat.  Spray burgers with oil and cook for 4 mins on each side until cook through and browned.  Cut each pattie in half.

Cut pita bread in half and carefully separate leaving the bottom intact.  Divide relish between pita pockets, fill with patties, cucumber and tomatoes.

To make dressing, mix yoghurt, zest, juice and mint. Drizzle over pita pockets.

 

 

Test Kitchen

 

 

COMMENT

For babies, chop the patties into bite size pieces and serve a tasting plate of all ingredients.

For toddlers, add lettuce leaves and grated carrot to pita pockets for an extra serve of vegies.

 

 

 

Original Recipe

 

This recipe is from the Coles Baby and Toddler magazine, free at your local Coles Supermarket.
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