Pita Roti John
- 5 Mission Plain Pita
- 150 gm Emborg Cook & Bake
- 5 slices Emborg American Slices
- 500 gm Minced Lamb
- 1 Holland Onion, diced
- 5 Cili Padi, chopped
- 2 stalks Chinese Celery, finely chopped
- 5 Eggs
- 1 Cucumber, diced
- 100 gm Cabbage, shredded
- 5 tbsp Chilli Sauce
- 5 tbsp Mayonnaise
- Salt & Pepper (as needed)
In a pan, heat Emborg Cook & Bake over low heat and fry minced lamb, onion, cili padi and Chinese celery, season with salt and pepper. Once the lamb is cooked, set aside to let it cool.
In a bowl, crack the eggs and add in the cooled down cooked lamb mixture. Mix to combine.
In a pan, heat Emborg Cook & Bake over low heat, then fry the egg mixture in batches to make thin omelets.
Set aside. Once cooled, slice roughly.
Heat Mission Plain Pita according to instructions on pack, cut in half and push open the pocket.
Stuff the sliced lamb mixture inside the Pita Pocket with a drizzle of mayonnaise and chilli sauce followed by Emborg American Slices, cucumber and cabbage.
Ready to serve.