Ingredients

• 1 pound lean ground veal (10% fat or less)
• 1 small red onion, chopped
• 3 tablespoons chopped fresh mint
• 3 tablespoons chopped fresh parsley
• 1 tablespoon curry powder
• 1 tablespoon minced garlic
• 1/2 cup plain nonfat yogurt
• Chopped avocado (optional)
• 1 teaspoon olive oil
• 4 whole wheat or onion pita breads, cut in half crosswise
• 1 large tomato, sliced

Instructions

1. Combine veal with onion, 2 tablespoons mint, parsley, curry and 2 teaspoons garlic in large bowl. Season with salt and pepper. Form veal into four 4-inch patties, about 1/2 inch thick.(Can be prepared 8 hours ahead. Cover and chill.)
2. Combine yogurt with remaining 1 tablespoon mint, remaining 1 teaspoon garlic and avocado, if desired.
3. Heat oil in heavy large skillet over medium heat. Add veal and cook 3 minutes per side. Place veal on half of each pita. Top with tomato and yogurt mixture. Sandwich with remaining pita; serve.