Lamb Patties with Beetroot and Tzatziki
Lamb Patties with Beetroot and Tzatziki can make four large lamb burgers or much smaller ones ideal for finger food.
Preparation time: 20 minutes
Cooking time: 10 minutes
500g lamb mince
1 small (80g) brown onion, chopped finely
1 medium (120g) carrot, grated coarsely
1 egg, beaten lightly
¼ cup finely chopped fresh coriander or flat-leaf parsley
1 clove garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
200g tzatziki, to serve
1 large Turkish pide, cut into 4, split and toasted, or Lebanese flat bread, sectioned, to serve
150g rocket leaves
400g can whole baby beetroot, drained, quartered
- Combine mince, onion, carrot, egg, coriander, garlic, cumin and coriander in a large bowl; mix well. Shape the mixture into 4 large or 12 smaller patties. Refrigerate 30 mins if you have time.
- Heat a large frying pan over medium high heat. Add oil and then cook patties (in batches if necessary) until browned on both sides and cooked as desired. Or cook on pre-heated BBQ.
- Top toasted pide or Lebanese bread with rocket, patties, tzatziki and beetroot.
Lyndey’s Note: To make lamb patties burgers for less adventurous eaters, simply leave out the cumin and coriander.