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Italian Meatball Pockets       Serves 4

Ingredients

500 g minced beef

1 egg    

1 onion grated or finely chopped

2 teaspoons of mixed or Italian herbs 

½ cup stale breadcrumbs

1 ½ cups (420 g) bottled tomato pasta sauce or tomato soup

4 Pitta pockets

1 cup (100 g) pizza cheese

Procedure

Combine mince beef, onion, herbs, egg and stale bread in a medium bowl. Season.

Roll heaped tablespoons of mixture into balls, then flatten slightly. Cook meatballs in a heated oiled large frying pan until browned. 

Add tomato pasta sauce and bring to the boil. Reduce heat and simmer, uncovered for 5 minutes or until meatballs are cooked through. Season to taste.

Cut 4 pitta breads in half horizontally. Fill pittas with meatballs and sauce. Sprinkle with pizza cheese. 

Different pocket fillings:

Greek: 2 cups of salad mix and 3/4 ( 210 g) of tzatziki. 

Mexican: Taco seasoning mix in the meatballs and 1/2 cup of mild taco sauce with grated tasty cheese.

Lebanese: Spread pittas with 1/3 cup (90 g) hummus and 1 cup of tabouleh. 

Corn fritters

Ingredients

1x 310 g can sweetcorn kernels

¼ cup (60 ml) milk

¼ of a teaspoon salt

2 eggs

½ cup (125g) self-raising flour

1 tablespoon fresh chives, chopped

Oil for frying

Yoghurt or sour cream

Chives, chopped 

Procedure: 

Sift self-raising flour and salt onto a mixing bowl. Make a well in the centre. 

Crack eggs into a jug and add milk. Whisk together then pour into the centre. Mix well. Then add corn kernels and chives and mix well. 

Heat small amount of oil in frypan and drop spoonfuls of mixture into the hot oil. Cook until brown on each side. Serve with a little yoghurt or sour cream and chopped chives.