Wholesome Veggie Delight: Pita Pocket Vegetable Patties

Sure, let’s delve into the delightful world of creating Vegetable Patties in Pita Pockets, a recipe that’s not only quick and easy but also bursting with flavors and wholesome goodness! 🥙

Vegetable Patties in Pita Pockets Recipe

Overview:

• Name: Vegetable Patties in Pita Pockets
• Cook Time: 7 minutes
• Prep Time: 15 minutes
• Total Time: 22 minutes
• Recipe Category: Lunch/Snacks
• Keywords: Vegetable, Canadian, Kid Friendly, < 30 Mins, Beginner Cook, Stove Top, Easy, Inexpensive
• Servings: 8

Ingredients:

• 2 green onions
• 2 cloves of garlic
• 1 cup fresh mushrooms
• 1 zucchini
• 1/2 cup wheat germ
• 1 cup plain low-fat yogurt
• 1 teaspoon salt
• 1/4 cup alfalfa sprouts
• 4 tomatoes
• 1 cucumber
• 1/4 cup fresh parsley
• 2 tablespoons lemon juice
• 1/4 teaspoon pepper

Nutrition Facts (per serving):

• Calories: 174.7
• Fat: 3g
• Saturated Fat: 0.8g
• Cholesterol: 2.1mg
• Sodium: 311.8mg
• Carbohydrates: 30.7g
• Fiber: 5.2g
• Sugar: 4.2g
• Protein: 9.5g

Instructions:

1. Preparation:

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   • Coat a large frypan with vegetable cooking spray and place it over medium heat until it’s hot.
   • Chop the green onions and mince the garlic.
   • Slice the mushrooms, zucchini, tomatoes, and cucumber.
   • Finely chop the fresh parsley.

2. Sautéing the Vegetables:

   • Add the chopped green onions and minced garlic to the pan, sautéing for about 2 minutes until fragrant.
   • Incorporate the sliced mushrooms, zucchini, and yellow squash, and sauté for an additional 5 minutes or until the vegetables are tender.
   • Once cooked, drain the vegetables well to remove any excess moisture.

3. Preparing the Patties:

   • In a medium bowl, combine the sautéed vegetable mixture with 3/4 cup of wheat germ, plain low-fat yogurt, and salt, stirring until well combined.
   • Divide the mixture into 24 equal portions and shape each portion into a 1/4 inch thick patty.
   • Dredge each patty in the remaining 1/4 cup of wheat germ, ensuring each side is lightly coated.

4. Cooking the Patties:

   • Coat the same frypan used earlier with cooking spray and heat it over medium heat.
   • Add the patties to the pan and cook until they are nicely browned, turning them once to ensure even cooking.
   • Once cooked, set the patties aside.

5. Preparing the Pita Pockets:

   • Spread 2 tablespoons of chilled Lemon-Cucumber dressing evenly into each pita half.
   • Fill each pita half with 2 tablespoons of alfalfa sprouts, 1 slice of tomato, and 3 vegetable patties.

6. Serving:

   • Serve the Vegetable Patties in Pita Pockets immediately for a delightful and satisfying meal.

Lemon-Cucumber Dressing Recipe:

• Ingredients:

  • 1 cup plain low-fat yogurt
  • 1/4 cup cucumber, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

• Instructions:

  1. In a small bowl, combine all the dressing ingredients – plain low-fat yogurt, chopped cucumber, chopped fresh parsley, lemon juice, minced garlic, salt, and pepper.
  2. Stir the ingredients well until thoroughly combined.
  3. Cover the bowl and chill the dressing thoroughly before serving.
  4. This recipe yields about 1 cup of refreshing Lemon-Cucumber dressing, perfect for complementing the flavors of the Vegetable Patties in Pita Pockets.

Enjoy the delightful combination of crunchy vegetables, flavorful patties, and refreshing dressing all wrapped up in soft pita pockets – a wholesome and satisfying meal that’s perfect for lunch or snack time! 🌯😋