Greek meatballs with mint

Ingredients

• 4 lean burgers
• 1 lemon, scrubbed
• 1/2 pack of mint (approx. 15 g)|1 tsp dried oregano
• 3 cloves of garlic
• 4 tbsp olive oil
• 2 aubergines
• 200 g feta
• pitta wraps

Instructions

1. 1

   1. Cut the raw burgers into pieces and place in a bowl. Scrub the lemon well, zest the yellow skin and then juice it. Add the zest to the mince and set the juice aside. Finely chop the mint, crush the garlic and mix it together with the oregano, pepper and salt through the burger pieces. Shape into meatballs the size of a walnut.

2. 2

   2. Heat 1 tbsp of oil in a frying pan and fry the meatballs for about 8 minutes, turning until browned all over and cooked through. Heat 3 tbsp of oil in a second frying pan and fry the aubergine over high heat for about 6 minutes until golden and tender. Season with pepper and salt. Remove from the heat and mix in the feta. Add lemon juice to taste. Meanwhile, warm the pitta wraps according to the packet instructions. Split them open and fill with the meatballs and aubergine.

3. 3

   3. For the salad, simply chop everything and toss it together in a bowl. We added a generous spoonful of tzatziki to the wraps as well. Absolutely delicious!

4. 4

   Enjoy your meal!