Indulge your taste buds with this Greek delight the whole family will love.
Use the outer leaves of the lettuce for this recipe and reserve the inner leaves for “Crustless Bacon and Mushroom Quiche’. Pide, Turkish bread, is available from supermarkets. The patties and yogurt mixture can be prepared several hours ahead.
500g lamb mince
1 small (80g) brown onion, chopped finely
1 medium (120g) carrot, grated coarsely
1 egg, beaten lightly
2 tablespoons finely chopped fresh flat-leaf parsley
1 clove garlic, crushed
1 teaspoon grated lemon rind
1/2 teaspoon dried oregano leaves
1/2 cup (140g) yogurt
1 clove garlic, crushed, extra
1 (130g) Lebanese cucumber, seeded, chopped finely
1 tablespoon chopped fresh mint
1 large Turkish pide
outer cos lettuce leaves, shredded
400g can whole baby beetroot, drained, quartered
1/2 lemon, quartered
Combine mince, onion, carrot, egg, parsley, garlic, rind and oregano in a large bowl; mix well. Shape the mixture into 8 patties.
Cook patties on heated oiled grill plate or barbecue, in batches, until browned on both sides and cooked as desired.
Meanwhile, combine yogurt, extra garlic, cucumber and mint in a small bowl; mix well. Cut bread into 4 even pieces, split each piece in half crossways; toast, cut-side up, until browned lightly.
Just before serving, sandwich bread with lettuce leaves, patties, yogurt mixture and beetroot. Serve with lemon wedges.
Patties suitable to freeze. Not suitable to microwave.
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