Lamb Patties With Yoghurt and Cucumber Dressing |
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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 4 |
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This is really tasty. Makes a light main dish when served with flatbread and salad. I have also used sambal oelek instead of the harrisa paste which worked just as well. Prep Time includes chilling. Coriander in this recipe refers to fresh coriander leaves or cilantro. Ingredients:
1 teaspoon olive oil |
100 g bulgur wheat |
400 g ground lamb |
2 garlic cloves, crushed |
2 tablespoons mint, roughly chopped |
3 tablespoons coriander, roughly chopped |
2 teaspoons harissa |
1 teaspoon salt, to taste |
1 teaspoon fresh ground black pepper, to taste |
1/3 cucumber, coarsely grated |
1/2-1 tablespoon mint, finely chopped |
200 g plain yogurt |
1 -2 teaspoon salt |
1 teaspoon fresh ground black pepper |
Directions:
1. For the lamb patties put the bulgur wheat in a bowl and cover with hot water. Set aside and allow to swell.
2. Mix the lamb mince and crushed garlic.
3. Season with salt and pepper to taste.
4. Add the chopped mint, coriander and the harrisa paste.
5. Squeeze the water from the wheat and add to the meat, mix well.
6. Form the mix into little patties, roughly the size of a flat golf ball.
7. Cover with clingfilm and chill for a minimum of 1 hour.
8. Heat oil in a non-stick frying pan and fry until cooked through and golden, 5-10 minutes.
9. For the dressing put the grated cucumber in a colander and sprinkle with salt, leave for 30 minutes.
10. Squeeze the cucumber dry and mix with yoghurt and mint.
11. Season with black pepper to taste.
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