Lamb & chickpea fritter wraps

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

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.

Source: http://www.bbcgoodfood.com/recipes/lamb-chickpea-fritter-wraps