32
Herb and Lemon Lamb Patties
Makes 12
2 slices wholegrain bread
2 cloves garlic, halved
4 green onions, roughly chopped
½ cup flat-leaf parsley leaves
½ cup mint leaves
1 lemon, rind grated, juiced
550g lean lamb mince
1 egg
Salt and pepper, to taste
1. Using the processing bowl fitted with
the chopping blade, process bread until
crumbs are formed. Transfer to a bowl.
2. Add garlic, onions, parsley, mint and
lemon rind. Process on speed 3 until finely
chopped.
3. Add mince, 1 tablespoon lemon juice, egg
and breadcrumbs. Season with salt and
pepper. Pulse until combined and mixture
comes together.
4. Remove mixture from bowl; divide into 12
patties. Place on a plate.
5. Heat a frypan over medium heat. Grease
with cooking oil spray. Cook patties for 3-4
minutes each side or until cooked through.
6. Serve with a green salad and tzatziki.
Tzatziki
Makes 1 ¼ cups (approx)
1 small Lebanese cucumber
250g Greek-style yoghurt
¹⁄³
cup mint leaves
Salt and pepper, to taste
1. Using the processing bowl fitted with
blade holding disc (fitted with the coarse
shredding blade), feed the cucumber
through the feed tube using the food
pusher. Remove cucumber from bowl and
place in sieve. Squeeze out excess liquid.
2. Place yoghurt and mint into the blender
jug. Blend until smooth. Transfer mixture
to a bowl. Add cucumber and stir to
combine. Season with salt and pepper.
Recipes continued
