Ingredients
- 250g Fresh Turkey Mince
- 4 green onions, finely chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- pinch of cayenne pepper
- 1⁄3 cup coriander leaves, finely chopped
- 2 teaspoons lemon juice
- 1 tablespoon olive oil
- 4 medium pita pocket bread
- 80g mixed salad leaves
- 2 tomatoes, seeds removed, finely diced
- 1 small green capsicum, finely diced
- 1⁄2 cup thick Greek-style natural yoghurt
- 1⁄4 cup mint leaves, finely chopped
- 1⁄4 cup coriander leaves, finely chopped
- Salt and pepper, to season
Instructions
Preheat oven to 150°C. Combine turkey mince, green onion, coriander, cumin, cayenne pepper, fresh coriander and lemon juice in a large bowl. Season. Form tablespoonfuls of mixture into patties and place on a tray.
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. Transfer to tray and place in oven to keep warm. Add remaining oil to 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.
