We have planted a herb garden! We love it so much. I wanted to use some mint and what goes better with mint than lamb? This recipe is a beautiful Greek inspired meal that is thrown together in a jiffy. The lamb patties are even more delicious than you would imagine. The mix itself is so versatile. This week we are in the mood for burgers, but they also make great lamb patties with a side salad (even better than burgers, unexpectedly – because it lets the flavour really shine), or as meatballs on matchsticks with side yoghurt garlic dipping sauce. These are HANDS DOWN my favourite rissole/burger patties. I absolutely love them.
- 500g lamb mince
- 100g frozen spinach, thawed and drained of any water
- 1 egg
- 2 cloves garlic, minced (we used 3 but we are garlic addicts)
- 1/4 cup breadcrumbs
- 1/2 brown onion, diced.
- 1 heaped tsp rosemary
- 2 heaped tbs crumbed feta
- 1/2 tsp cumin
- 200g Greek or natural yoghurt
- 1 tsp lemon juice
- 1/4 cup mint leaves, torn into smaller portions
- 2 tsp garlic, minced
- Combine all ingredients in a large bowl, and mix together with your (clean) hands. Messy fun.
- Form into whatever size patties/balls you want.
Ready to cook! They will keep (covered) in the fridge for a couple of days
if you don’t want to cook them all at once.
- Heat oil in a fry pan.
- Cook on medium heat for approximately 10 minutes on each side or until cooked through. We like it low and slow, you can cook it faster on higher heat if you like.
- Combine yoghurt ingredients in a small bowl, stir.
This sauce is so simple and so good.
- Serve however you want to eat them 🙂
Our Take Aways
|Burgers in progress..|
but they were so much better as just rissoles with minted yoghurt with a side salad of lettuce, tomato, capers, feta, red onion and carrot with French dressing. No photos – sorry – we didn’t realise it would be as photo worthy as the burgers. I think I will stick to serving them as rissoles from now on. So very very tasty. Omanomanomanom.