Lamb & chickpea fritter wraps
Serves 4
Easy
Prep:
Cook:
Spiced lamb and chickpea patties with yogurt, coriander and salad make the perfect filling for flatbread
Skip to ingredients
- 1 x 400g and 1 x 210g can chickpeadrained and rinsed
- 1 egg
- 250g pack lean lamb mince
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp ground cinnamon
- 3 garlic clovescrushed
- 1 red chillideseeded and finely chopped
- ¼ small pack corianderroughly chopped
- 1 tbsp olive oil
- 4 large tortillawraps
- 1 romaine lettuceshredded
- 4 tomatoessliced
- 1 small red onionthinly sliced
- 150g pot 0% fat Greek yogurt
- oven chipsto serve (optional)
Nutrition: per serving
- kcal448low
- fat17g
- saturates5g
- carbs44g
- sugars8g
- fibre8g
- protein30g
- salt1.1g
Method
step 1
In a food processor, whizz the chickpeas with the egg for a few mins until almost a purée, but some bits remain. Spoon into a bowl and stir in the mince, spices, two-thirds of the garlic, the chilli and coriander. Season well and form into 12 small fritters.
step 2
Heat the oil in a non-stick frying pan and cook the fritters in batches for 4 mins on each side, until crisp on the outside and cooked through.
step 3
Top each wrap with a good handful of shredded lettuce, tomato, red onion and 3 fritters. Mix the yogurt with the remaining garlic and spoon a little over the fritters. Wrap up and tuck in, with chips on the side, if you like.
