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lamb pistachio patties with a side of greek yogurt sauce on a plate next to bowl of shelled pistachios

Lamb Pistachio Patties with Greek Yogurt Sauce

Similar to the Turkish fistikli kebab, these pistachio patties are an amazing snack or as part of a feast at a barbecue or cocktail party. Juicy, flavorful and so easy to make, this pistachio lamb patty recipe is everything your looking for! 
Collage of woman preparing meat patties by frying them on a small skillet, preparing to plate the patties by dishing out greek sauce on the plate, and finally enjoying the patties by dipping them into the plate of greek sauce

Ingredients for lamb patties: 

Ground lamb: Ground lamb makes a great alternative to a traditional burger, even when sprinkled with only salt and pepper or a little chopped parsley and garlic, the flavors are sensational.

Arugula: On its own, arugula has quite a strong pungent and peppery taste but mixed it with other ingredients and this vibrant leafy green provides an extra flavor dimension that really enhances the overall taste of these lamb patties.

Pistachios: The crushed pistachios gives the meat a unique crunchy texture that is truly out of this world.

Onion & garlic: Because flavor can't exist without this dynamic duo!

Panko breadcrumbs: Panko is a great binder, it has a light, airy, and delicate texture that helps the patties crisp as they cook.

Salt & pepper: Always season to your taste.

Ingredients for sumac yogurt sauce:

This sauce is great on meat, fish, as a dip for veggies, drizzled over salads, or stirred into soup. This can be made ahead of time and kept in the fridge for about 4 days.

Greek yogurt: For the creamiest sauce with the best flavor, use good quality full-fat Greek yogurt.

Sumac: Sumac is a popular Middle Eastern spice with a pleasant tangy taste and a hint of citrus-y fruitiness. We like to like to sprinkle it over grilled meats, eggs, pasta, or as a finishing touch to creamy sauces like this one.

Juice & zest of a lemon: For that tangy freshness we love in a sauce!

Olive oil: Don't fear the fat! A little dosh of olive oil is essential to any Greek sauce.

woman making pistachio lamb patties by chopping arugula, using a pestle and mortar to chop shelled pistachios and using her hands to make meatballs from a meat mixture

How to make lamb pistachio patties:

  1. Prepare the sauce: Mix Greek yogurt, sumac, olive oil, lemon zest, lemon juice in a bowl and refrigerate until needed.
  2. Crush the pistachios: Using a pestle and mortar or food processor, crush the pistachios.
  3. Chop, chop chop: Finely chop the onion and arugula and crush the garlic.
  4. Make the meat mixture: Add the chopped arugula and crushed pistachios to a bowl containing the lamb. Add the panko,onion, garlic, oil and salt & pepper, mix well. 
  5. Shape the patties: Using wet hands, shape the meat mixture into about 20 patties.
  6. Fry the patties: Fry the patties, turning continuously for about 6 minutes or until golden brown and just cooked through.


Serving the lamb pistachio patties:

These lamb patties are amazing as a snack or barbecue side dish, but you can also make them into a substantial meal by serving them with some arugula tossed with olive oil, lemon juice, and shaved Parmesan and a side of potato wedges!


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