Vegetable patties in Pita Pockets Recipe

Name: Vegetable patties in Pita Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil cooking spray; 2 tablespoons minced green onions; 2 cloves garlic, smashed; 1 cup chopped fresh mushrooms; 1 cup coarsely shredded yellow squash; 1 cup coarsely shredded zucchini; 1 cup wheat germ, divided; ½ cup plain low-fat yogurt; ¼ teaspoon salt; 4 6-inch whole wheat pitas, halved; 1 cup alfalfa sprout; 8 slices unpeeled tomatoes; ⅔ cup plain low-fat yogurt; ¼ cup grated, unpeeled cucumber; 2 tablespoons grated, unpeeled cucumbers; 1 ½ tablespoons minced fresh parsley; 1 ½ teaspoons lemon juice; ¼ teaspoon pepper; ⅛ teaspoon salt; 1 clove garlic, smashed

Servings: persons

vegetable oil cooking spray
2 tablespoons minced green onions
2 cloves garlic, smashed
1 cup chopped fresh mushrooms
1 cup coarsely shredded yellow squash
1 cup coarsely shredded zucchini
1 cup wheat germ, divided
½ cup plain low-fat yogurt
¼ teaspoon salt
4 6-inch whole wheat pitas, halved
1 cup alfalfa sprout
8 slices unpeeled tomatoes
⅔ cup plain low-fat yogurt
¼ cup grated, unpeeled cucumber
2 tablespoons grated, unpeeled cucumbers
1 ½ tablespoons minced fresh parsley
1 ½ teaspoons lemon juice
¼ teaspoon pepper
⅛ teaspoon salt
1 clove garlic, smashed

1
Coat a large frypan with veggy cooking spray, and place over medium heat until hot.
2
Add green onions and garlic, saute 2 minutes.
3
Add mushrooms, yellow squash and zucchini, saute 5 minutes or until tender.
4
Drain well.
5
combine veggy mixture, 3/4 cup wheat germ, lowfat yogurt and salt in a medium bowl, stir well.
6
Divide mixture into 24 equal portions, and shape eaach portion into a 1/4 inch thick patty.
7
Dredge each patty in remaining 1/4 cup wheat germ, lightly coating eaach side.
8
Coat a large frypan with cooking spray, and place over medium heat until hot.
9
Add patties, cook until browned, turning once.
10
Set aside.
11
Spread 2 tablespoon chilled Lemon-cucumber dressing evenly into each pita half, fill each half with 2 tablespoon alfala sprouts, 1 tomato slice, and 3 veggie patties.
12
Serve immediately.
13
Lemon-cucumber dressing------------.
14
Combine all ingredients in a small bowl, stir well.
15
Cover and chill thoroughly.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: vegetable oil cooking spray, 2 tablespoons minced green onions, 2 cloves garlic, smashed, 1 cup chopped fresh mushrooms, and more.

Yes, Vegetable patties in Pita Pockets falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable patties in Pita Pockets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions