LAMB BURGERS WITH TZATZIKI

Mor­gen­hof Fan­tail Pino­tage 2008 (chill for 30 min­utes be­fore drink­ing) –

House and Leisure Food - - FRONT PAGE -

cu­cum­ber, grated 250ml yo­ghurt 1T le­mon juice 2 cloves gar­lic, crushed 1 bunch mint, chopped salt and pep­per 500g lamb mince 1 onion, finely chopped 1 bunch flat-leaf pars­ley 2T oregano 2T peach chut­ney olive oil 5 pita breads, cut in half

Makes 10 pat­ties

Com­bine the cu­cum­ber, yo­ghurt, le­mon juice, gar­lic and mint in a bowl, sea­son with salt and pep­per, and al­low to stand for 30 min­utes while you make the burgers.

Mix the lamb mince, onion, pars­ley, oregano and chut­ney to­gether un­til it binds, then roll into 10 balls. Flat­ten each ball, and fry in a pan with a lit­tle olive oil for a few min­utes each side (depend­ing on de­sired ‘done­ness’). Serve sand­wiched be­tween the pita breads with dol­lops of tzatziki.

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