Friday, August 8, 2008

Ingredients for 2-3 servings

1lb 3oz(525g) of extra lean minced lamb
12 fresh mint leaves, finely chopped
1 garlic clove, grated
4 spring onions, finely sliced
1 carrot, grated
1 egg white
1 tsp of ground cumin
1 tsp of turmeric
1 tsp of ground allspice
1 pinch of cayenne pepper
A little olive oil for brushing
Fine sea salt & freshly ground pepper
For the Garlic Yoghurt: -
6oz(200g) of zero fat Greek style natural yoghurt
2 cloves of garlic, finely grated
10 fresh mint leaves, chopped
1 good pinch of sugar
Zest of 1 lemon
Fine sea salt & freshly ground pepper

First combine the garlic, spring onion, carrot, mint leaves, egg white & all of the spices in a bowl and combine. Then add the minced lamb to the bowl and season well.
Next using your hands mix everything together until completely combined to a smooth texture, then cover the combined mixture with kitchen film and place it in the fridge for 1 hour.
Meanwhile prepare the Garlic Yoghurt. First take a bowl and add the Greek yoghurt, grated garlic, the pinch of sugar, mint & lemon zest then combine; add some seasoning to taste. Put to one side and keep at room temperature.
When your mixture has rested for an hour take it out of the kitchen film and using a chef's ring cut out your desired number of patties, I like patties that are about 1 inch thick.
Then place a non-stick frying pan on a low/moderate heat. Prior to placing the patties in the pan brush either side of them with a little olive oil. Reduce the heat to low and fry them for 5-7 minutes on either side.
Then simply plate up your patties and serve them with some wild rocket and a side dish of garlic yoghurt.

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