- 1 x 400g and 1 x 210g can chickpea, drained and rinsed
- 1 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
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
- 4 large tortilla wraps
In Spain, a tortilla is a kind of omelette, with ingredients added – frequently sliced cooked…
- 1 romaine lettuce, shredded
- 4 tomatoes, sliced
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)
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.
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.
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.