These tasty little patties make a lovely family dinner accompanied with a salad and the yoghurt sauce, or serve them as part of a Middle Eastern feast when entertaining. They could be cooked on a barbecue and can also be reheated and frozen.
This recipe is adapted from similar ones in two wonderful cookbooks – Persiana by Sabrina Ghayour and Simple by Yotam Ottolenghi.
Lamb, Mint & Pistachio Patties
Ingredients
- 1/2 cup pistachio kernels
- 1 cup rocket leaves , firmly packed
- 1/2 cup mint leaves
- 1 medium brown onion , peeled & roughly chopped
- 600 grams organic lamb mince
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sumac
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp butter , or olive oil
Minted Sumac Yoghurt
- 3/4 cup thick natural yoghurt
- 2 tbsp mint leaves , finely chopped
- 1 tsp sumac
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Roughly chop the pistachios by pulsing them in a food processor. Tip them into a large bowl.
- Blend the rocket, mint leaves, and onion to a paste in the food processor. Add this mixture to the pistachios.
- Add the lamb mince, coriander, cumin, sumac, salt and pepper to the bowl and mix with your hands until all combined. Shape into 8 patties.
- Heat the butter in a large frypan over a low-medium heat and cook the patties for approximately 10 minutes per side, until golden brown and just cooked through.
- While the patties are cooking make the minted sumac yoghurt by mixing all of the ingredients together in a small bowl.
- Serve the patties with a salad and the yoghurt on the side.