Greek Lamb Keftedes with Pitta and Tzatziki
Makes 1 serving

INGREDIENTS
130 g Lamb mince, lean (Weighed raw.)
1 pitta, about 60 g Wholemeal pitta
60 g Tzatziki
80 g Cucumber
100 g Tomato
30 g Red onion (Half in the meatballs, grated, half sliced into the pitta.)
A handful, chopped Fresh mint
1 tsp Dried oregano
A squeeze Lemon juice
To taste Salt

METHOD
1. Mix the lamb with the grated onion, mint, oregano and salt. Roll into eight small balls and flatten each slightly.
2. Grill on a rack under a hot grill for four minutes a side, so the fat drips away, until browned and firm.
3. Warm the pitta under the grill for the last minute. Split it, spread the tzatziki inside and fill with the keftedes, sliced cucumber, tomato and onion. Squeeze lemon over.

Contains gluten cereals and milk.

RECIPE NOTES
Grilling on a rack rather than frying lets 30 to 40 kcal of lamb fat run off. Lamb mince is the fattiest thing on the meat list even when sold as lean.
The pitta is 150 kcal of the total. Served on a plate over the salad instead, the dinner drops to about 400.

Full recipe: https://www.getfuel8.com/recipes/greek-lamb-keftedes-pitta-tzatziki
