Ottolenghi’s lamb and pistachio patties.
69g pistachio kernels
25g rocket leaves
1 onion
1 garlic clove (peeled)
500g lamb mince
3 tbs olive oil
Salt & pepper
Sauce
259g Greek style yoghurt
1tbs sumac
1 tbs olive oil
1 tbs lemon
In a food processor, blitz pistachios to make a coarse crumb then place into a large bowl. Repeat this process with rocket, then onion & garlic. Add the lamb mince and one tablespoon of olive oil into the bowl and season with salt and pepper.
Combine the mixture together and using hands roll mixture into balls about 5cm width by 2 cm high.
Combine all sauce ingredients together in a bowl.
In a non stick pan fry patties on each side with some olive oil until golden brown. Serve with sumac yoghurt sauce.
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