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Lamb rissole pita pocket

Last Updated: 17 January 2019








Lamb rissole pita pocket

If you're low on time during the week, these rissoles can be made in advance and kept in the fridge or freezer ready for a quick mid-week meal.


250g mince lamb

1 cup of courgette, grated

½ brown onion, grated

1 garlic clove, crushed

ground black pepper

2 tsp of fresh parsley, chopped

2 eggs, beaten

2 tsp of olive oil

2 pita breads, to serve

2 cups of salad or coleslaw vegetables

¼ cup tzatziki



1. Combine the lamb, courgette, onion, garlic, pepper, parsley and egg together and mix well.

2. Shape mixture into patties.

3. Heat the olive oil in a frying pan and cook for 5 minutes each side or until meat is cooked to your liking.

4. In the meantime, prepare the pita pockets. Open the pita pocket carefully being sure not to rip the sides. Stuff the pocket with salad or coleslaw of your choice and dollop in the tzatziki. 

5. Finally, place the rissoles (either cooled or straight from the pan) into the pita pockets and enjoy!


Serves 2

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