Lamb & chickpea fritter wraps

• 1 x 400g and 1 x 210g can chickpea

  drained and rinsed

• egg↗1
• pack lean lamb mince250g g
• ground cumin↗1 tsp tsp
• ground coriander↗1 tsp tsp
• ground cinnamon↗¼ tsp tsp
• garlic cloves↗3

  crushed

• red chilli↗1

  deseeded and finely chopped

• small pack coriander¼

  roughly chopped

• olive oil↗1 tbsp tbsp
• 4 large tortilla

  wraps

• romaine lettuce↗1

  shredded

• tomatoes↗4

  sliced

• small red onion↗1

  thinly sliced

• pot 0% fat Greek yogurt↗150g g
• oven chips

  to serve (optional)

Step-by-step instructions

1. 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. 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. 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.