START TO FINISH: 25 minutes MAKES 2 servings
• 2 tablespoons refrigerated or frozen egg product, thawed
• 11⁄2 teaspoons olive oil
• 1⁄2 teaspoon dried oregano, crushed
• 1⁄2 cup crushed stone-ground wheat crackers (about 11)
• 1⁄2 cup finely shredded zucchini
• 1⁄2 cup finely shredded carrot
• 2 tablespoons chopped green onion
• 1⁄4 cup plain low-fat yogurt
• 1 small clove garlic, minced
• 1⁄4 teaspoon finely shredded lemon peel
• 1 large whole wheat pita bread round, halved crosswise
• 1⁄2 cup shredded leaf lettuce
• 1⁄2 of a small tomato, thinly sliced
• 1⁄4 of a small cucumber, thinly sliced
1. In a medium bowl combine egg product, 1⁄2 teaspoon of the oil, and the oregano. Add the crushed crackers, zucchini, carrot, and green onion; mix well. Form the vegetable mixture into two 31⁄2 -inch round patties.
2. In a medium nonstick skillet heat the remaining 1 teaspoon oil over medium heat. Add patties to skillet. Cook for 5 to 7 minutes or until patties are golden brown, turning once halfway through cooking.
3. Meanwhile, for sauce, in a small bowl combine the yogurt, garlic, and lemon peel.
4. To serve, fill each pita bread half with a patty. Add the lettuce, tomato, cucumber, and sauce.
PER SERVING: 253 cal., 8 g total fat (2 g sat. fat), 2 mg chol., 364 mg sodium, 38 g carb., 5 g fiber, 9 g pro.
