Mint and Pea Lamb Kofta Burger with Harissa Yoghurt and Pea, Mint and Cucumber Tabbouleh

Name: Mint and Pea Lamb Kofta Burger with Harissa Yoghurt and Pea, Mint and Cucumber Tabbouleh
Prep time: 75 min
Cook time: PT20 M
Yield: 4
Ingredients: For the Patties:; 1 Medium Red Onion; 100 g Garden Peas 375g Birds Eye Peas, defrosted; 1 Small bunch of Parsley & Mint; 500 g Lamb shoulder, finely minced; 2 teaspoon Ground Cinnamon; 1 1/2 teaspoon Ground Allspice; 1 teaspoon Cumin Seeds; Sea Salt Flakes & Freshly Ground Black Pepper; Oil, to grease; For the Tabbouleh:; 200 g Cooked Bulgur Wheat; 100 g Garden Peas 375g Frozen Peas, defrosted; A good handful of Flat-Leaf Parsley & Mint, chopped; 2 Vine Tomatoes, deseeded and diced; 4 Spring Onions, finely sliced; 1 Cucumber, chopped; Zest and juice of 1 Lemon; 1 Garlic Clove, crushed; 3 tablespoon Olive Oil; For the Rose Yoghurt:; 4 tablespoon Yoghurt; 3 teaspoon Harissa paste

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Preparation Time

75'

Cooking Time

20 '

Nr of servings

Difficulty Level

Everyone loves a burger, and this homemade mint and pea lamb kofta certainly doesn’t have to be limited to BBQ season. This flavoursome dish will be a hit with the whole family (especially the kids) so be prepared to give out a copy or two of the recipe!

Serve with a generous dollop of rose yoghurt and tabbouleh to finish off.

Preparation Time

75'

Cooking Time

20 '

Nr of servings

Difficulty Level

Ingredients

For the Patties:

Medium Red Onion

100

Birds Eye Peas, defrosted

Small bunch of Parsley & Mint

500

Lamb shoulder, finely minced

teaspoon

Ground Cinnamon

1 1/2

teaspoon

Ground Allspice

teaspoon

Cumin Seeds

Sea Salt Flakes & Freshly Ground Black Pepper

Oil, to grease

For the Tabbouleh:

200

Cooked Bulgur Wheat

100

Frozen Peas, defrosted

A good handful of Flat-Leaf Parsley & Mint, chopped

2 Vine Tomatoes, deseeded and diced

Spring Onions, finely sliced

Cucumber, chopped

Zest and juice of 1 Lemon

Garlic Clove, crushed

tablespoon

Olive Oil

For the Rose Yoghurt:

tablespoon

Yoghurt

teaspoon

Harissa paste

Serve with a generous dollop of rose yoghurt and tabbouleh to finish off.

Our method

Finely chop the parsley, mint and red onion. Mix in the lamb, peas, spices and salt until thoroughly combined. Shape into 4 patties, cover and chill for at least an hour.
Cook the peas according to cooking instructions on pack. Mix the bulgur wheat with the chopped herbs in a large bowl and add the tomato, spring onion, cucumber and peas along with the lemon zest and juice, garlic and olive oil. Mix thoroughly and season with salt and pepper.
To make the yoghurt, mix the harissa paste into the yoghurt and leave to one side.
Grill the patties until golden brown on both sides.
Serve immediately with the harissa yoghurt and tabbouleh.