Pitta Pocket Sausage Patties
Juicy, flavourful sausage patties tucked in warm, soft pitta pockets.
Ingredients
- 8 Cumberland sausages
- 2 spring onions, finely chopped
- 1 tsp fresh thyme, chopped
- 4 prunes, stoned and very finely chopped
- olive oil, for cooking
- 1 garlic clove, cut in half
- 2 spring onions, finely shredded
- 3 tbsp carrot, very finely sliced matchsticks
- 0.25 small hard cabbage finely shredded
- 1 tbsp toasted sesame seeds
- 2 tbsp any vinegar
- 4 tbsp extra virgin olive oil
- salt and freshly ground black pepper
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh coriander leaves, chopped
- 4 pitta breads, sliced open
Instructions
- Place the spring onions, carrot, cabbage, sesame seeds, vinegar and olive oil. Mix well to combine, season well, leave for 10 minutes to soften slightly, then add the herbs.
- Mix well to combine, season well, leave for 10 minutes to soften slightly, then add the herbs.
- Split the skin on each of the sausages and place the meat into a bowl.
- Add the spring onions, thyme, and prunes mix well.
- Mix using your hands and then shape into 8 even-sized patties, nice and thin.
- Add a thin film of olive oil to the heated frying pan and then quickly sear the patties on both sides for 2-3 minutes.
- Serve the patties 2 each in the open pitta bread, then top with the salad and serve.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition
1046
Calories
79G
Fat
23G
Saturates
5G
Sugars
1750G
Salt
40G
Protein
41G
Carbs
3G
Fibre
ⓘ UK Government Reference Intakes (RIs).
