Vegetable and Salad Roll Ups Recipe
Ingredients
| 4 wholemeal Lebanese or pitta bread rounds | ||
| 4 tablespoons reduced-fat mayonnaise | ||
| Lettuce leaves | 8 , shredded | |
| Tomatoes | 2 , sliced | |
| 1 beetroot, peeled and grated | ||
| SOYA PATTIES | ||
| 440 g/14 oz canned soya beans, rinsed, drained and roughly mashed | ||
| 1 cup / 60 g/2 oz wholemeal breadcrumbs, made from stale bread | ||
| Carrot | 1 , grated | |
| 1 zucchini (courgette), grated | ||
| Ground cumin | 1/2 Teaspoon | |
| 2 tablespoons no-added-salted tomato paste (puree) | ||
| Egg white | 1 | |
Directions
1. To make patties, place soya beans, breadcrumbs, carrot, zucchini (courgette), cumin, tomato paste (puree) and egg white in a bowl and mix to combine. Shape mixture into 12 small patties and cook in a nonstick frying pan over a medium heat for 3 minutes each side or until golden. Keep warm.
2. Spread bread rounds with mayonnaise. Divide lettuce leaves, tomato slices, beetroot and patties evenly between bread rounds. Roll up to form a cylinder and serve immediately.
2. Spread bread rounds with mayonnaise. Divide lettuce leaves, tomato slices, beetroot and patties evenly between bread rounds. Roll up to form a cylinder and serve immediately.
Chef
