Marina's Smashed Lamb Pittas
These delicious open lamb mince pittas, combined with fresh herbs and onions, pan-fried and served with a fresh tossed salad and tzatziki will have you coming back for more.
prep time
8 mins
cook time
15 minutes
serves
2 people
Energy
425kcal
Fat
17g
Saturates
6g
Carbs
33g
Sugars
5.8g
Fibre
8.1g
Protein
30g
Salt
1.3g
Ingredients
- 150g lamb mince (10% fat)
- ½ red onion, peeled and grated or finely chopped
- 15g freshly chopped parsley
- 15g finely chopped fresh mint
- 1 teaspoon dried oregano
- 1 medium egg
- 2 wholemeal pittas
- 2 sprays light cooking oil spray
For the salad:
- 50g green salad leaves
- 25g cherry tomatoes, cut into quarters
- 20g finely sliced red onions or spring onions
To serve:
- 2 tablespoons prepared tzatziki
Method
- In a large mixing bowl put the lamb mince, onion, fresh and dried herbs, egg, ground black pepper and a pinch of salt. Gently mix well to combine.
- Prepare the salad, toss all the ingredients in a large bowl and set aside.
- Put the pittas onto a chopping board and carefully cut in half lengthways to open them up. Spread a quarter of the mince mixture to each half (you’ll have four halves) and flatten the mince mixture with a spoon to cover the pitta evenly.
Spray a large non-stick frying pan with oil and heat the pan over high heat for a few seconds until hot. Carefully add the pitta to the pan, mince side facing down in the pan. Reduce the heat under the pan to moderate and cook for 4 minutes on one side.
- Gently flip the pittas over and cook for an additional 3-4 minutes, or until the pitta breads are crispy.
- Serve the pittas with the tossed salad and a spoonful of tzatziki.
