Vegetable patties in Pita Pockets

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“Great lunch or light supper. from cooking light, 1988”

Ingredients Nutrition


  1. Coat a large frypan with veggy cooking spray, and place over medium heat until hot.
  2. Add green onions and garlic, saute 2 minutes.
  3. Add mushrooms, yellow squash and zucchini, saute 5 minutes or until tender.
  4. Drain well.
  5. combine veggy mixture, 3/4 cup wheat germ, lowfat yogurt and salt in a medium bowl, stir well.
  6. Divide mixture into 24 equal portions, and shape eaach portion into a 1/4 inch thick patty.
  7. Dredge each patty in remaining 1/4 cup wheat germ, lightly coating eaach side.
  8. Coat a large frypan with cooking spray, and place over medium heat until hot.
  9. Add patties, cook until browned, turning once.
  10. Set aside.
  11. Spread 2 tablespoon chilled Lemon-cucumber dressing evenly into each pita half, fill each half with 2 tablespoon alfala sprouts, 1 tomato slice, and 3 veggie patties.
  12. Serve immediately.
  13. Lemon-cucumber dressing------------.
  14. Combine all ingredients in a small bowl, stir well.
  15. Cover and chill thoroughly.
  16. Makes about 1 cup.

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