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    You are in: Home / Recipes / Vegetable patties in Pita Pockets Recipe
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    Vegetable patties in Pita Pockets

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    15 mins

    7 mins

    Derf's Note:

    Great lunch or light supper. from cooking light, 1988

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    Ingredients:

    Servings:

    Units: US | Metric

    Lemon-cucumber Dressing

    Directions:

    1. 1
      Coat a large frypan with veggy cooking spray, and place over medium heat until hot.
    2. 2
      Add green onions and garlic, saute 2 minutes.
    3. 3
      Add mushrooms, yellow squash and zucchini, saute 5 minutes or until tender.
    4. 4
      Drain well.
    5. 5
      combine veggy mixture, 3/4 cup wheat germ, lowfat yogurt and salt in a medium bowl, stir well.
    6. 6
      Divide mixture into 24 equal portions, and shape eaach portion into a 1/4 inch thick patty.
    7. 7
      Dredge each patty in remaining 1/4 cup wheat germ, lightly coating eaach side.
    8. 8
      Coat a large frypan with cooking spray, and place over medium heat until hot.
    9. 9
      Add patties, cook until browned, turning once.
    10. 10
      Set aside.
    11. 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. 12
      Serve immediately.
    13. 13
      Lemon-cucumber dressing------------.
    14. 14
      Combine all ingredients in a small bowl, stir well.
    15. 15
      Cover and chill thoroughly.
    16. 16
      Makes about 1 cup.

    Ratings & Reviews:

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    Nutritional Facts for Vegetable patties in Pita Pockets

    Serving Size: 1 (168 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 174.6
     
    Calories from Fat 26
    15%
    Total Fat 2.9 g
    4%
    Saturated Fat 0.7 g
    3%
    Cholesterol 2.1 mg
    0%
    Sodium 311.8 mg
    12%
    Total Carbohydrate 30.6 g
    10%
    Dietary Fiber 5.1 g
    20%
    Sugars 4.1 g
    16%
    Protein 9.4 g
    18%

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