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.

Ingredients

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.

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