Turkey Pitas with Salad

This is a great recipe for lunch or dinner and it’s great for the whole family. The pita pockets are great for your child to fill with his or her favourite veggies and the patties themselves can be filled with snuck in veggies as well. I often add a squash puree into the meat patties for that added dose of a vegetable serving.  The patties can also be frozen for future use!

Ingredients

•  4 Dempster’s Pita Pockets
• 2 lbs lean ground turkey
• 1 cup finely chopped parsley
• ½ cup finely chopped mint
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1 egg

Salad filling:

• 3 small vine-ripened tomatoes
• Lettuce
• Cucumber
• 1 teaspoon olive oil
• 2 tablespoons lemon juice
• Plain yoghurt (optional)

Directions

1. Place the turkey, parley, mint, onion, garlic, egg into a bowl and mix together. Shape into eight small patties. Chill the patties for 30 minutes in the fridge. Preheat the oven to 315F. To make the salad filling, slice the tomatoes into thin rings and put them in a bowl with the onion, olive oil and lemon juice. Season with salt and pepper.
2. Wrap the pita pockets in aluminium foil and warm in the oven for 5 minutes.
3. Heat cast-iron grill pan and lightly brush with oil. When very hot, cook the patties for 3 minutes each side. Turn over once a good crust has formed on the bottom.
4. Remove the pita from the oven. Cut the pockets open, fill each pocket with salad filling and a turkey patty. Serve with some plain yoghurt if you like.

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