BARBECUED LAMB PATTIES WITH TZATZIKI

Serves 4

Ingredients olive oil 1 large onion, chopped 3 garlic cloves, crushed 600 gm minced lamb plain yoghurt ½ tbsp chilli paste 2 tbsp chopped fresh coriander ½ tbsp paprika sea salt & freshly ground pepper 1 egg (optional) olive oil spray 2-4 large tomatoes, cut into eighths ¼-½ continental (telegraph) cucumber, finely sliced a handful of pitted black olives 1 small red onion, finely sliced

Method

• Preheat oven to 200°C fan forced (220°C normal).
• Heat a little oil in a heavy-bottomed pot and gently sauté the onion and 2 crushed garlic cloves until tender, stirring now and again.
• Transfer the mixture to a bowl and combine with the mince, 80 gm yoghurt, the chilli paste, coriander, paprika and seasonings (adding an egg if dry).
• Form 300 gm of the meatball mixture into patties, place on an oiled baking tray and cook in the oven for about 15 mins. Then cook on a lightly oiled ridged grill or BBQ until well coloured.
• Toss the tomatoes, cucumber, olives and red onion on a platter, sprinkle with a little oil and top with the patties.
• Then combine 3 heaped tbsp yoghurt with the remaining garlic and sprinkle over the top.
• nb. Freeze leftover sauce and meatball mixture for another day.
• (from “Huey’s Bloody Good Recipes” by Iain Hewitson)

© Iain Hewitson