Turkey Meatball Pitta Pockets

• 500gturkey mince
• 200 gcourgette, coarsely grated and squeezed dry
• 2garlic cloves, grated
• 1 tspground cumin
• 15gparsley, finely chopped
• 40gbreadcrumbs
• 1egg
• 2 tbspolive oil
• fine salt
• black pepper
• 200gGreek yoghurt
• 15 mllemon juice
• 2tomatoes, diced
• ½cucumber, diced
• 4pittas, about 60 g each

Method

1. 1Squeeze the grated courgette in a clean tea towel until no more water comes out. Wet courgette makes meatballs that fall apart; dry courgette disappears into the mince.
2. 2Mix the turkey mince with the courgette, half the garlic, the cumin, parsley, breadcrumbs, egg, a good pinch of fine salt and black pepper. Roll into 20 small balls with damp hands.
3. 3Heat 1 tbsp olive oil in a large frying pan over medium heat. Fry ten meatballs for 10–12 minutes, turning regularly, until browned and the centre reaches 75°C for 30 seconds. Keep warm while repeating with the remaining oil and meatballs.
4. 4Stir the yoghurt with the remaining garlic, the lemon juice and a pinch of salt. Mix the tomatoes and cucumber together.
5. 5Warm the pittas in a dry pan or toaster until puffed, then split them open. Spread yoghurt inside, add five meatballs to each pitta with the salad, and hand them over.

Per serving

kcal

541

protein

39.2g

fibre

3.5g

carbs

47.3g

fat

22g