Courgette fritter-filled pitas with tzatziki
Nutrition Info.(per serve)
420g can cannellini beans in water, drained, rinsed
2 cloves garlic, minceground beefXd
4 courgetteszucchini, summer squashX, grated, excess moisture squeezed out
Tabasco sauce, to taste
75g fresh breadcrumbs
2 eggs, lightly beaten
4 x 75g wholemeal pita breads
1/2 baby cos lettuce
3 tablespoons fresh mint
200g reduced-fat Greek yoghurt
2 tablespoons chopped fresh mint
5cm piece cucumber, grated, excess moisture squeezed out
1 tablespoon red wine vinegar
1 clove garlic, minceground beefXd
Total fat 11g
Saturated fat 3g
Dietary fibre 13g
1 To make fritters, place beans and garlic in a large bowl and mash with a fork until almost smooth. Mix in courgettes, Tabasco, breadcrumbs and eggs.
2 Spray a large non-stick frying pan with a little oil and set over a medium heat. Drop 2 tablespoon dollops of courgette mixture into the hot pan and flatten slightly with a spatula. Cook fritters in batches for 2-3 minutes on each side until set and golden then transfer to a plate and keep warm. Repeat with remaining mixture to make about 16 fritters. Meanwhile, warm pita breads following packet directions.
3 Combine tzatziki ingredients in a small bowl. Halve warmed pitas to make 2 pockets then fill each with 2 fritters and lettuce and mint. Serve with tzatziki.