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Turkish Lamb Burgers
Makes: approximately 8 patties
4 long green onions
2 slices white bread
2 cloves garlic
200g feta cheese
½ cup fresh flat-leaf parsley
½ cup fresh mint
2 teaspoons ground coriander
2 teaspoons ground cumin
1kg lamb mince
Salt and pepper, to taste
Vegetable oil, for cooking
1. Using the universal ‘s’ blade pulse long
green onions, bread and garlic until
chunky. Add feta, parsley, mint, coriander
and cumin. Continue to pulse until
incorporated.
2. Combine lamb and bread mixture. Season
to taste with salt and pepper. Form lamb
mixture into ½ cup patties and refrigerate
for 15 minutes before use.
3. Preheat a large frypan or barbeque to
medium. Brush cooking surface with oil
and cook lamb patties for 3-4 minutes
on each side or until cooked. Serve in
pita pockets with lettuce, yoghurt and red
onion.
Winter Coleslaw
Makes: 4-6
2 carrots, peeled
1 fennel bulb, trimmed
1 red onion
½ small red cabbage, quartered
½ cup greek yoghurt
¼ cup olive oil
¼ cup fresh flat-leaf parsley
2 tablespoons fresh dill
2 tablespoons lemon juice
1 tablespoon seeded mustard
1 teaspoon caster sugar
Salt and pepper, to taste
1. Using the processing bowl fitted with the
shredding blade shred carrots. Set aside.
2. Using the slicing blade slice fennel, onion
and cabbage. Set aside.
3. Using the universal ‘s’ blade add all
remaining ingredients and process on
speed 2 until well combined.
4. Pour dressing over vegetables and stir to
combine. Season to taste with salt and
pepper. Serve.
Recipes continued