Lamb & chickpea fritter wraps Katy Greenwood
Lamb & chickpea fritter wraps Katy Greenwood
  • 1 x 400g and 1 x 210g can chickpea, drained and rinsed
  • 1 egg

    Egg

    İçindekiler

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g pack lean lamb mince
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp ground cinnamon
  • 3 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped
  • ¼ small pack coriander, roughly chopped
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 4 large tortilla wraps

    Tortilla

    tor-tee-ya

    In Spain, a tortilla is a kind of omelette, with ingredients added – frequently sliced cooked…

  • 1 romaine lettuce, shredded
  • 4 tomatoes, sliced

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 small red onion, thinly sliced
  • 150g pot 0% fat Greek yogurt
  • oven chips, to serve (optional)
  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.

  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.

  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.

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