This recipe by Tobie Puttock had us at ‘spice’ and ‘lamb’.
Spicy lamb is a last meal contender, right?
At 447 calories a serve, they’re not too bad though they make up strongly for this in taste: predictably, as you read through all the ingredients, they taste great.
A really special, warming midweek dish.
Served with tzatziki and a wonderful Pea, Snowpea, Almond and Feta salad and highly recommended.
2 tbsp extra virgin oil
¼ onion, finely diced
1 clove garlic, finely chopped
1 tbsp ground allspice
2 tsp ground coriander
1 tsp ground cumin
½ tsp dried chilli flakes (do 1tsp and don’t hold back!)
1 tbsp dried mint leaves
500gm minced lamb
Small handful, flat-leaf parsley, roughly chopped
Small handful of dill, roughly chopped
1 egg, lightly whisked
100gm reduced fat feta cheese, crumbled
Sea salt and cracked black pepper
Tzatziki to serve
- Heat the olive oil in a small fry pan over a medium heat. Add the onion and garlic and cook, stirring often for 2 minutes, until slightly softened though not coloured.
- Stir in the allspice, coriander, cumin, chilli flakes and mint and cook for a further minute. Take off the heat and set aside to cool.
- Place the lamb in a large bowl. Add the onion mixture, parsley, dill, egg, feta and season with the salt and pepper.
- Use your hands to mix everything well; shape the mixture into four patties, place on a tray and refrigerate for 10 minutes.
- Preheat a grill plate on high. Add the patties and cook for 3 – 4 minutes on each side until almost cooked through.
- Serve with a dollop of tzatziki.