Enjoy this Greek inspired vegetarian dinner at home this week. Replacing the traditional meat filling, these pita breads are stuffed with fritters of grated carrot and zucchini, tzatziki, pickled red onion and mixed leaf salad. Served with delicious hand cut oven chips!

30 Minutes. A dish that just screams yum!

Serves 2 


2 large Zucchini
1 large Carrot
1 Garlic clove
2 Pita bread
550g Brushed potatoes
1 handful Mixed leaf
150g Tzatziki
1 Lemon
1 Red onion
1/4 cup Flour
1 teaspoon Baking soda

Preheat oven & make chips
Preheat oven to 200ºC on fan bake. Peel and cut potatoes into 1cm thick chips and place on a baking tray. Drizzle with olive oil and season with salt and pepper. Place on middle rack and cook for 25 - 30 minutes or until golden.

Pickle onion
Peel and very finely slice the onion, use a mandolin if you have one. Combine in a bowl with juice of HALF the lemon and a pinch of salt. Set aside.

Make fritters
Coarsely grate the zucchini and carrot. Crush the garlic. Use your hands to
combine in a bowl with juice of the remaining lemon, flour mix, salt and pepper. Bring a fry pan to a medium heat with a generous drizzle of olive oil. Cook 3 fritters per person for 3 – 4 minute each side or until golden.
Cook in batches and add more oil if the pan becomes dry. Set aside.

Toast & make pitas
Wipe the pan clean then bring to a medium heat. Toast pita for 1 minute each side to warm just before serving. Lay bread flat and insert a knife to create a pocket. Use your fingers to gently open the bread. Spread inside of pitas with tzatziki then fill with mixed leaf, pickled onion and fritters.

To serve
Serve pitas straight away with chips.



The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

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August 13, 2018 by Timothy Ryder
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