TODAY’S RECIPE: Lamb and chickpea fritter wraps

Fun family supper. Serves 4

Ingredients

1 x 400g and 1 x 210g can chickpeas, drained and rinsed

1 egg

250g lean lamb mince

1 tsp each of ground cumin and 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 minutes until almost a puree 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 fry the fritters in batches for four minutes 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 three 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.