Our factory shop will be closed over Easter and ANZAC day
INDIAN LAMB PATTIES
600g lamb mince
2 Tbsp Indian spice mix
3/4 tsp salt
1/2 cup panko breadcrumbs
1 carrot, peeled and grated
1/2 telegraph cucumber
3/4 cup natural yoghurt
1/4 cup chopped mint leaves
1 clove garlic
1/2 tsp runny honey
5 Turkish burger buns
1/4 cup mayonnaise
2 tomatoes, sliced
1 baby cos lettuce, leaves separated
PREHEAT oven to 180 degrees. Line two oven trays with baking paper.
In a large bowl, combine all Indian lamb patty ingredients, season with pepper and mix well using clean hands. Use a half cup measure to shape into patties, about 10cm wide and 1.5cm thick.
Heat a drizzle of oil in a large fry=pan (preferably non-stick) on medium heat. Fry patties, in batches, for aobut 3 minutes each side until browned. Set aside on first prepared tray and finish cooking in oven for about 5 minutes, until just cooked through. Cut burger buns in half horizontally and place, cut-side-up, on second prepared tray to warm in oven for 4 minutes.
While patties cook make raita; finely dice cucumber and place in a medium bowl with all remaining raita ingredients and mix well. Season to tase with salt and pepper.
TO SERVE, spread mayonnaise on the base of each burger bun and place an Indian lamb patty on top. Top with tomato, a dollop of raita, lettuce and the other half of burger bun.