Preheat the oven to 180°C, fan 160°C, gas 4. In a large bowl, combine the mince, mint jelly, cumin seeds and the egg. Season and shape into 8 small patties. Chill for 10 minutes.
Mix the chopped mint with the yogurt in a small bowl. Season with pepper and set aside.
Heat the oil in an ovenproof frying pan, add the patties and fry for 5 minutes until brown, then place the pan in the oven for a further 10 minutes until cooked through.
In a bowl, toss the salad with the cherry tomato halves. Serve the patties in the pittas with the yogurt sauce and salad.