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£5.50/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Mix together the mince, garlic, egg, anchovies, rosemary, lemon zest and some seasoning in a large bowl until thoroughly combined. The easiest way to do this is with your hands. Roll into small walnut-sized balls (about 16). Chill while you prepare the dressing.
Mix the yogurt with the walnuts, lemon juice, parsley and 1 tbsp oil, then season. Warm the wraps according to pack instructions.
Heat the oil in a nonstick frying pan and fry the meatballs in 2 batches for 8-10 minutes, until golden on all sides and cooked through with no pink meat. Drain on kitchen paper. Pile into the wraps, spoon over the yogurt dressing and top with the cucumber and rocket.
Typical values per serving when made using specific products in recipe
Energy | 2,365kJ/ 566kcals |
---|---|
Fat | 30g |
Saturated Fat | 6.7g |
Carbohydrates | 34g |
Sugars | 5.4g |
Fibre | 5.9g |
Protein | 37g |
Salt | 1g |
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