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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 processor 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 to the processor bowl. 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 patties on burgers or with a salad.
Tzatziki
Makes 1 ¼ cups (approx)
1 small Lebanese cucumber
250g Greek-style yoghurt
¹⁄
³
cup mint leaves
2 teaspoons lemon juice
Salt and pepper, to taste
1. Using the processor bowl fitted with fitted
with the shredding disc, feed the cucumber
through the feed tube using the food
pusher. Remove cucumber from bowl and
place in sieve. Using your hands, squeeze
out excess liquid.
2. Using the processor bowl fitted with the
chopping blade, process yoghurt, mint and
lemon juice until smooth. Transfer yoghurt
mixture to a bowl. Add cucumber and stir
to combine. Season with salt and pepper.
Recipes continued