Recipe of the week - Harissa spiced lamb patties

January 28, 2015 by Chef Justin from Justin's Food Company

Harissa spiced lamb patties Quick, easy, tasty & simple

Serves 4 The ingredients

- 800g minced lamb
- 1 small onion (chopped very small dice)
- 1 tbsp red Harissa
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp freshly ground black pepper
- 1 tsp crushed sea salt
- 2 tbsp chopped coriander
- 2 cloves of garlic (minced)
- 4 ciabatta rolls or similar
- 4 small handfuls rocket (optional)
- 4 tbsp sun blushed tomatoes (optional)
- Tatzki (optional)
- 1 Small pot of Greek yoghurt
- 1 cucumber, peeled,deseeded then grated
- 1 tbsp freshly squeezed lemon juice
- 1 large clove of garlic minced
- 1 1/2 tbsp of chopped dill Sea salt and freshly ground black pepper
- Drizzle of extra virgin olive oil or rape seed oil

The method in the madness

1.Place the lamb into a large bowl and add the rest of the pattie ingredients, combine well either by hand or using a machine, leave to stand while you make the tatzki.
2. Peel, deseed the cucumber then grate into a bowl, squeeze out all of the water from the cucumber and discard the liquid.
3. Now with the dry grated cucumber add the yogurt, dill, minced garlic, lemon juice, drizzle of oil, pinch of sea salt and a couple of good twists of black pepper, mix together and chill in the fridge while you cook your patties.
4. Heat up a griddle pan or heavy based saucepan over a medium high heat. While your pan is warming split your lamb mix into 4 equal portions, using your hands to mould them into patties. Your pan should be nice and hot now ready to start cooking your patties.
5. Cook for 5 minutes on each side until the patties are firm to the touch.
6. When cooked rest for 1 minute while you assemble the buns, cut buns in half and place a small handful of rocket on each, then add a couple of spoonfuls of sun blushed tomatoes, place the pattie on top and finish with a good dollop of tatzki!
7. Serve as is, or in a bun, pitta, or whatever takes your fancy! 

This recipe is courtesy of Chef Justin from Justin's Food Company
https://www.facebook.com/www.justinsfoodcompany.co.uk