Food - - Bring A Plate -

“Slid­ers, or miniburg­ers, are a great ad­di­tion to a bar­be­cue be­cause ev­ery­one can have a taste and still have room to try the other dishes, as they are only two or three bites each. You can ex­per­i­ment a bit more with the favours that you put into them. For­get the clas­sics – these ones will make you feel like sum­mer is well and truly here with home­made hum­mus and tzatziki, which can be pre­pared ear­lier at home and put to­gether at the potluck. “

SERVES 6 ● 500g lamb mince ● ½ ta­ble­spoon mus­tard seeds ● ½ tea­spoon cumin ● ½ tea­spoon smoked pa­prika ● 1 egg ● pinch salt and pep­per ● 2 ta­ble­spoons bread­crumbs ● 6 small burger buns or slider buns ● 2 ta­ble­spoons ex­tra vir­gin av­o­cado oil ● 1 cos let­tuce

HUM­MUS ● 1 400g can cooked chick­peas in spring­wa­ter ● 1 ta­ble­spoon tahini ● juice of 1 lemon ● ¼ cup toasted wal­nuts ● 2 ta­ble­spoons olive oil ● pinch salt ● pinch pep­per

TZATZIKI ● ½ fen­nel bulb, finely sliced ● juice of ½ lemon ● 1 cup cold wa­ter ● ¼ tele­graph cu­cum­ber, de­seeded and peeled into strips ● 1 green chilli, de­seeded and finely chopped ● 6 fresh mint leaves, finely chopped ● 2 ta­ble­spoons nat­u­ral unsweet­ened yo­ghurt ● pinch sea salt 1 Make the Hum­mus and Tzatziki (see right). 2 Mix the lamb, mus­tard, cumin, smoked pa­prika, egg, salt, pep­per and bread­crumbs in a large bowl un­til sticky and well com­bined. Form the mix into 6 equal-sized pat­ties and lightly fry in a lit­tle veg­etable oil un­til golden brown. 3 As­sem­ble your lamb burg­ers by first toast­ing the buns and brush­ing with av­o­cado oil. Spread a lit­tle hum­mus on the base of each bun, then cos let­tuce, the lamb patty and a driz­zle of tzatziki.

Hum­mus Blitz all of the in­gre­di­ents to­gether un­til smooth. Ad­just the sea­son­ing to taste and add a lit­tle cold wa­ter if nec­es­sary to achieve the right con­sis­tency.

Tzatziki Cover the sliced fen­nel with the lemon juice and cold wa­ter for 10 min­utes, then drain. In a bowl, mix the fen­nel, cu­cum­ber, chilli, mint and yo­ghurt. Sea­son to taste with a pinch of sea salt.

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