Lamb Pistachio Patties with Greek Yogurt 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.
How to make lamb pistachio patties:
- Prepare the sauce: Mix Greek yogurt, sumac, olive oil, lemon zest, lemon juice in a bowl and refrigerate until needed.
- Crush the pistachios: Using a pestle and mortar or food processor, crush the pistachios.
- Chop, chop chop: Finely chop the onion and arugula and crush the garlic.
- 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.
- Shape the patties: Using wet hands, shape the meat mixture into about 20 patties.
- 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!
4 to 6
These lamb patties are so juicy and delicious you won't be able to stop eating them. They may be mini but they pack a big punch in mouthwatering flavor. Arugula brings a lovely freshness to the meat and the pistachios give a subtle sweet flavor that's downright irresistible!
1/2 cup shelled pistachios
1 cup arugula
1 onion, finely chopped
1 large garlic clove, crushed
500g ground lamb
1/4 cup plain panko bread crumbs
1 tsp salt
1/2 tsp black pepper
3 tablespoon olive oil
1/2 tsp sumac
1 tbsp olive oil
Zest of one lemon
1 tbsp lemon juice
For the meat patties
For the greek yogurt sauce:
1 cup greek yogurt
Mix together all the ingredients for the sumac yogurt sauce and keep in the fridge until needed.
Use a pestle and mortar to crush the shelled pistachios, or use a food processor to pulse them to small pieces and add to the lamb.
Chop the arugula, then add it to the bowl of lamb & pistachios.
Continue by adding the panko, onion and garlic. Add 1 tbsp of oil, salt and pepper and mix well.
With wet hands, shape the mixture into about 20 patties.
Put the rest of the oil into a large nonstick frying pan and place over medium heat.
Once hot, add the patties and cook for 6 minutes turning about half of the time, until golden brown and just cooked through.
When the patties are all cooked, pile them onto a large platter and serve with the sumac yogurt sauce.
These patties will keep in the fridge for 1 day uncooked, or they can be cooked up to 6 hours in advance and warmed 5 mins before serving. The sumac yogurt sauce can be made the day before and stored in the fridge.
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