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Ingredients

• 1 cup parsley
• 1/4 cup onion
• 1/4 cup fresh cilantro
• 1 garlic clove
• 5 large eggs
• 1 teaspoon Mrs. Dash^® herb seasoning
• 1/2 teaspoon salt-free lemon pepper seasoning
• 1 teaspoon turmeric
• 1 tablespoon all-purpose flour
• 1/4 cup canola oil
• 4 pita breads, 6-inch size
• 4 lemon slices

Preparation

1. Chop parsley, onion, cilantro and garlic. Slightly beat eggs.
2. Place all ingredients, except the oil, in a bowl. Stir until well mixed.
3. Heat oil in a skillet over medium heat.
4. Pour the mixture into the skillet to make one large patty.
5. Cover and cook until the mix is golden brown and crispy.
6. Turn over gently and brown the other side (like a pancake) without the cover. 
7. Divide patty into 4 equal portions. Serve with pita bread and a lemon wedge.

Helpful hints

• Koko sandwich can be baked instead of fried. Heat oven to 350° F, place mixture in an oiled baking dish and bake for 50 to 60 minutes, until top is golden brown. Cut into 4 portions.
• If desired, lavash bread, flour tortilla or white bread may be used in place of the pita bread.
• Use 1-1/4 cup low cholesterol egg product instead of eggs for a low cholesterol dish.