Chicken-patty pockets

Emeril’s chicken-patty pockets

1 pound chicken

2 eggs, lightly beaten

½ cup plain breadcrumbs

¼ cup finely chopped onion

¼ cup chopped parsley

1 tablespoon minced garlic

1 teaspoon coarse salt

½ teaspoon cayenne pepper

½ teaspoon coriander

¼ teaspoon cumin

¼ teaspoon nutmeg

2 tablespoons olive oil

Pita pockets, for serving

Lettuce, for serving

Minted Yogurt Sauce (below)

Heat broiler, with rack in highest position.  In a large bowl, combine chicken, ess 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 mixtures into 8 portions and place on sheet.  Shape each into an oval patty and use your hand to flatten slightly.  Drizzle with 1 tablespoon oil.

Broil until lightly browned, about 4 minutes.  Flip and cook until cooked through, about 4 minutes.  Serve in pita pocket with lettuce, tomatoes, cucumbers, and Minted Yogurt sauce.

Minted Yogurt Sauce

1 cup plain yogurt

2 tablespoons fresh mint leaves

1 tablespoon lime juice

Season with salt and pepper