SERVES
3-4
DIFFICULTY
MEDIUM
PREP/COOK TIME
45mins
(plus additional 20mins refrigeration time recommended)
INGREDIENTS |
|---|
| Tzatziki Sauce |
| 1 ½ cups of coconut yoghurt |
| 1 large cucumber, cut into large chunks |
| 3 – 4 cloves garlic |
| ½ lemon, juiced |
| 2 tablespoons olive oil |
| 1 – 2 tablespoon fresh dill, minced |
| Pink Himalayan Salt, to taste |
| Lamb Patties |
| 500g lamb mince |
| 3 green onions, sliced thin |
| 1 teaspoon ground ginger or 1 tablespoon fresh (finely grated) |
| 1 teaspoon Pink Himalayan Salt |
DIRECTIONS |
|---|
| Tzatziki Sauce |
| STEP 1. Place all ingredients into a high powered blender (or use hand mix) and blend until smooth and creamy. |
| STEP 2. Season with salt. Stir and taste. Adjust for seasoning. |
| STEP 3. Let sit in fridge for about an hour. Stir well before serving and give it a quick taste for seasoning again. |
| Lamb Patties |
| STEP 1. Combine all of the ingredients in a large bowl. |
| STEP 2. Use your hands to mix the ingredients, without over working the meat (just enough to combine). |
| STEP 3. Form into patties, 8-10cm diameter |
| STEP 4. Either grill the patties on a grill or pan until cooked through (time will vary depending on size, approx. 4 minutes per side if mini patties). Or bake in the oven at 200°C until cooked through (approx. 20 minutes, depending on size). |
| STEP 5. Serve on plate with tzatziki sauce. |
TIP!
Serve with a watercress side salad. Watercress is packed with nutrients and the ‘peppery’ flavour is a great accompaniment to any rich-flavour dishes. Drizzle with a squeeze of lemon juice for some zing!
