Ingredients
- 4 Mission Pita Pockets
- 1 tsp olive oil
- 1 small onion, finely chopped
- 250g lamb mince
- 1 clove garlic, finely chopped
- ½ cup fresh breadcrumbs
- 2 tsp finely chopped parsley
- 1 egg, lightly beaten
- 1 tbsp tomato paste
- oil, for shallow frying
- 1/3 cup hummus
- Small butter lettuce leaves
- 12 cherry tomatoes, quartered
- 2 Lebanese cucumbers, thinly sliced lengthways
Instructions
1. Heat oil in a frypan over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until softened. Transfer to a mixing bowl. Add mince, breadcrumbs, parsley, egg and tomato paste, season to taste and stir until well combined. Roll tablespoonfuls of mixture into balls and refrigerate for 30 minutes.
2. Heat oil a large non-stick frypan over medium-high heat. Cook meatballs for 6-8 minutes until browned and cooked through. Drain on absorbent paper.
3. Heat Pita Pockets in microwave for 40 seconds. Using a serrated knife, cut in half along the perforation to form a pocket in each half widthways.
4. Spread with hummus inside. Fill pockets with lettuce, tomatoes, cucumber and meatballs. Serve immediately.
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