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Mix the minced meat in a bowl with the cumin, coriander, chilli, garlic, onion and egg. Season with salt and pepper.
Make 8 small meatballs and let them set in the fridge.
While the meatballs set, mix the yogurt in a bowl with cucumber and mint. Season with salt and pepper.
Heat the peanut oil in a frying pan, then fry the meatballs on each side for 2 minutes.
Cut the pita breads open and toast them. Once warmed to your liking, fill each with lettuce, 2 meatballs and yoghurt dressing on top. Enjoy!
Rugged Non-Stick Coating
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