Chicken/Turkey-Patty Pockets

1 pound ground dark-meat chicken (I used ground turkey)
2 large egg whites, lightly beaten
1/2 cup plain dried breadcrumbs
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 tablespoon minced garlic (I used 1 large clove fresh garlic)
1 teaspoon coarse salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 tablespoons olive oil

Pita pockets, for serving
Lettuce, sliced tomatoes and cucumbers, for serving
Minted yogurt sauce (optional, below), for serving

FOR THE MINTED YOGURT SAUCE

1 cup plain yogurt
2 tablespoons chopped fresh mint leaves (I substituted cilantro for mint because I did not have any, it was great too!)
1 tablespoon fresh lime juice
Coarse salt and ground pepper


Directions

1.Heat broiler, with rack in highest position. In a large bowl, combine chicken, egg whites, breadcrumbs, onion, parsley, garlic, salt, and spices and mix until well blended. Line a rimmed baking sheet with foil and drizzle with 1 tablespoon oil. Divide chicken mixture into 8 portions (about 2 1/2 to 3 ounces each) and place on sheet. Shape each into an oval patty and use your hand to flatten slightly. Drizzle 1 tablespoon oil over patties.

2.Broil until lightly browned, about 4 minutes. Flip and cook until cooked through, about 4 minutes more. Serve in pita pockets, with lettuce, tomatoes, cucumbers, and minted yogurt sauce if desired.

3.Make the minted yogurt sauce: In a small bowl, stir together yogurt, fresh mint leaves, and fresh lime juice. Season with coarse salt and ground pepper. Serve immediately or refrigerate, covered, up to 1 hour, to allow flavors to come together.

From Everyday Food, April 2010