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Lamb & chickpea fritter wraps

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Spiced lamb and chickpea patties with yogurt, coriander and salad make the perfect filling for flatbread

Ingredients

  • 1 x 400g and 1 x 210g can chickpea , drained and rinsed
  • 1 egg
  • 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
  • 4 large tortilla wraps
  • 1 romaine lettuce , shredded
  • 4 tomatoes , sliced
  • 1 small red onion , thinly sliced
  • 150g pot 0% fat Greek yogurt
  • oven chips , to serve (optional)

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.

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