Method

Start this recipe by preparing the meat balls. Mix all the ingredients together, form into small balls and quickly fry in a pan with 1 tbsp olive oil to brown all over. Turn down the heat and continue to cook for 3-4 minutes. Meanwhile, mix together the yogurt, garlic, coriander and season well with salt and pepper. To put this dish together, heat the bread pockets slightly and split in the middle. Spread in the mango chutney and lay in the salad leaves. Pop in the prepared meatballs and drizzle over half of the yogurt. Serve on a plate with the lime pickle on the side.

Serves 3-4


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