Lamb Patties with Hummus and Pitta
Makes approx. 8 pitta breads
For the patties:
50g bulgar wheat
500g lean lamb mince
4 teaspoons dried mint
4 teaspoons dried oregano
1 clove garlic
zest of 1 lemon
olive oil for frying
1 or so little gem lettuces, shredded
large bunch of fresh mint, chopped
1 red onion, halved and then sliced into very thin half-moons
1 x tub hummus (approx. 300g)
1 x tub greek yoghurt (approx. 300g)
approx. 1 teaspoon ground cumin
about 4 tomatoes
1 or 2 lemons
Soak the bulgar wheat by covering it in boiling water and leaving it for 15 minutes in a small bowl.
Drain the bulgar wheat thoroughly, pressing any water out in a sieve and put it in a bowl with the minced lamb.
Add the dried mint and oregano, finely grate in the garlic and add the lemon zest.
Mix everything together thoroughly and then form into small walnut-sized patties, then flatten them slightly between your hands and arrange them as you go, on a clingfilmed plate, then place in the fridge for 20 minutes to firm up.
If you want to, you can cover with clingfilm too and leave them in the fridge for up to 6 hours before frying.
Fry the patties in a little olive oil until cooked through, and a beautiful golden brown on both sides (roughly about 4 minutes per side). It is important not to overcrowd your plan as you cook.
To make up your sandwiches, roughly proceed as follows.
Toast your pittas and cut open the long edge, then stuff each pitta with the shredded lettuce, chopped mint and half moon red onions.Dollop in your greek yoghurt and hummus with a pinch of ground cumin.Cram with four or five lamb patties, then squeeze in some tomato roughly chopped and give it a good spritz of lemon juice.
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