Ingredients
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100 g bulgur wheat
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400 g ground lamb
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2 garlic cloves, crushed
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2 tablespoons mint, roughly chopped
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3 tablespoons coriander, roughly chopped
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2 teaspoons harissa
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1 teaspoon salt, to taste
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1 teaspoon fresh ground black pepper, to taste
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1/3 cucumber, coarsely grated
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1/2-1 tablespoon mint, finely chopped
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200 g plain yogurt
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1 teaspoon olive oil
Instructions
- For the lamb patties put the bulgur wheat in a bowl and cover with hot water. Set aside and allow to swell.
- Mix the lamb mince and crushed garlic.
- Season with salt and pepper to taste.
- Add the chopped mint, coriander and the harrisa paste.
- Squeeze the water from the wheat and add to the meat, mix well.
- Form the mix into little patties, roughly the size of a flat golf ball.
- Cover with clingfilm and chill for a minimum of 1 hour.
- Heat oil in a non-stick frying pan and fry until cooked through and golden, 5-10 minutes.
- For the dressing put the grated cucumber in a colander and sprinkle with salt, leave for 30 minutes.
- Squeeze the cucumber dry and mix with yoghurt and mint.
- Season with black pepper to taste.