Lamb Gatsby with tzatziki and zucchini fries

WHAT YOU’LL NEED

For the lamb meatballs

■ 500 g lamb mince

■ 1 slice white bread

■ 1 onion, finely chopped

■ 1 egg

■ 1 tsp cumin

■ 3 garlic cloves, grated

■ ½ tsp cinnamon

■ 1 tsp dried mixed herbs

■ ½ tsp paprika

■ Oil, to fry

For the tzatziki

■ ½ cup double-cream yoghurt

■ ½ cup sour cream

■ ½ cucumber, diced

■ ½ tsp ground cumin

■ 1 garlic clove, crushed

■ ½ tsp salt

For the zucchini fries

■ ¾ cup cornflour

■ 1 cup flour

■ 2 tsp baking powder

■ 1 tsp salt

■ 2–2½ cups ice-cold soda water

■ Oil, for frying

■ 6 zucchinis, cut into batons

To serve

■ 1 large baguette

■ Sriracha or hot sauce, to taste

■ Medjool dates, halved

■ Handful mint, to garnish

PREP TIME 35 min COOKING TIME 30 min SERVES 4

STEPS TO SUCCESS

1 For the lamb meatballs, place all the meatball ingredients in a bowl. Using your hands, combine until fully incorporated.

2 Measure out 2 tsp of the meat mixture and roll into a ball. Repeat with the remaining mixture.

3 Heat oil in a frying pan on a high setting. Add the meatballs to the pan, then reduce the heat to medium. Cook for 2 minutes, then flip over and cover to cook until done.

4 For the tzatziki, combine all the ingredients together.

5 For the zucchini fries, combine the cornflour, flour, baking powder and salt in a bowl.

Pour in the soda water, stirring constantly, until the consistency of the batter is thick enough to coat the back of a spoon.

6 Heat the oil in a pot over medium heat. Using a fork, dip the zucchini strips into the batter, shake off any excess batter and fry until crisp and golden brown. Drain on paper towel. To serve, slice the baguette in half, spread with some hot sauce and fill with meatballs. Top with tzatziki, dates, zucchini fries and mint leaves, and cut into four.