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

Nr of servings
4
Difficulty Level
Mint and Pea Lamb Kofta Burger with Harissa Yoghurt and Pea, Mint and Cucumber Tabbouleh

Logo Thanks to Yes Peas !

 

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.

Nr of servings
4
Difficulty Level

Ingredients

For the Patties:
1 
Medium Red Onion
100 
g 
Birds Eye Peas, defrosted
Birds Eye Garden Peas 375g
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 
Frozen Peas, defrosted
Birds Eye Garden Peas 375g
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

Method

  1. 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.

     

  2. 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.


  3. To make the yoghurt, mix the harissa paste into the yoghurt and leave to one side.


  4. Grill the patties until golden brown on both sides. 


  5. Serve immediately with the harissa yoghurt and tabbouleh.