Tandoori & Mint Yoghurt Mini Pockets
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Method
Heat oil in fry pan then add the onion and zucchini and cook until soft.
Add in the Tandoori paste and stir well, before adding the mince and stirring until cooked through.
Add the water and yoghurt and stir well.
Bring the mix to the boil, then lower the temperature and simmer for 8 minutes, stirring occasionally.
Meanwhile, mix the mint yoghurt ingredients together.
Spread the yoghurt mix on the tortillas with a few slices of cucumber, then spoon on 40g of the Tandoori mix and fold into an envelope shape.
Toast in the sandwich press until golden.
Tips
- This recipe can be pre-made and frozen until ready to use.
Serving Size 75g
Servings 50
- Amount Per Serving
- Calories 135
- % Daily Value *
- Total Fat 3.9g6%
- Saturated Fat 1.6g8%
- Sodium 247mg11%
- Total Carbohydrate 11.9g4%
- Sugars 2.1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat oil in fry pan then add the onion and zucchini and cook until soft.
Add in the Tandoori paste and stir well, before adding the mince and stirring until cooked through.
Add the water and yoghurt and stir well.
Bring the mix to the boil, then lower the temperature and simmer for 8 minutes, stirring occasionally.
Meanwhile, mix the mint yoghurt ingredients together.
Spread the yoghurt mix on the tortillas with a few slices of cucumber, then spoon on 40g of the Tandoori mix and fold into an envelope shape.
Toast in the sandwich press until golden.
