These wonderful little meat patties were ready in just 15 minutes! I most DEFINITELY liked the flavor and confess I ate two of them they were so good. I served them with some tzatziki yogurt sauce and a lovely Greek salad. The leftovers, 2 days later, ended up in the sandwiches you see pictured above. The flavor of the leftover meat seemed to have improved on the refrigerator shelf! This meat mixture would also make great meatballs and be great added to Mediterranean casserole dishes with eggplant, tomatoes and feta. I already had some low-carb no-flour tortillas made up so the sandwich you see above was on the table in no time. This recipe can also be made with beef or lamb and is suitable for all phases of Atkins. Primal-Paleo folks can eat this meat on a Greek salad or plan-suitable “wrap”. When used in wraps, my delicious tzatziki sauce is also very good on these sandwiches, particularly with a little extra chopped parsley sprinkled on top! Click here for the recipe for the tortilla wraps.



More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

1 lb. lean ground pork (ground beef or lamb are more traditional)

about 1/3 c. kale (what I could easily pick up in 1 hand with my fingertips)

about ¼ c. parsley

1 oz. onion

1 clove garlic

½ jalapeno, seeded and chopped fine

¼ c. feta cheese, crumbled

Dash each salt and black pepper

1/8 tsp. Homemade Cavender’s Greek Seasoning

1 T. my chimichurri sauce

1 medium egg

DIRECTIONS: Place all but the meat in a food processor or blender. Pulse until fine, but don’t reduce it to paste in texture. You want it about like pesto sauce. Place the meat in a bowl and with a rubber spatula, scrape the spice/herb mixture on the meat. With a fork or your hands, blend it all together like you would a meatloaf mixture. Form into 6 equal patties. These are traditionally cooked over charcoal on your grill, but almost as good browned in non-stick or lightly oiled skillet on each side until meat in completely cooked. Your choice. Serve at once with your favorite sides or veggies OR let it cool off a bit, slice the patties laterally so that each one will make a Mediterranean-style wrap sandwich on your favorite plan-suitable tortilla/pita type bread. If you are using cold, leftover meat for a sandwich the next day, after slicing the patties, I would sear a couple seconds in a non-stick skillet to warm them slightly.

NUTRITIONAL INFO: Makes 6 patties, each contains: (numbers are only for the meat)

240 calories

19 g fat

1.65 g carbs, .33 g fiber, 1.32 g NET CARBS

15 g protein

155 mg sodium

284 mg potassium

24% RDA Vitamin B6, 30% B12, 13% C, 13% iron, 24% niacin, 24% phosphorous, 25% riboflavin, 40% selenium, 53% Thiamin, 25% zinc