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Lamb and pistachio patties with sumac yoghurt.


Seems like this has been a weekend of Ottolenghi recipes from his excellent book ‘Simple’.
We had a lovely Sunday BBQ lunch featuring these lamb patties, cauliflower tabbouleh and sweet potato fries from Simple plus Josh Katz’s Saffron chicken and Moro chickpea salad.
The interesting thing about the patties is the use of blitzed rocket, pistachios and onion.
The recipe
Ingredients
For the sumac yoghurt
250g Greek-style yogurt
1 tablespoon sumac
1 tablespoon olive oil
1 tablespoon lemon juice

For the lamb and pistachio patties
90g shelled pistachios
50g rocket
1 1/2 onions, quartered
2 large garlic cloves peeled
800g ground lamb
3 tablespoons olive oil
Salt and black pepper
1 Tsp ground cumin (my addition)

Preparation
Prep time: 15 min + Cook time: 15 min
  1. Mix together all the ingredients for the sumac yogurt sauce and keep in the fridge until needed.
  2. To make the patties, put the pistachios into the bowl of a food processor. Blitz for a few seconds, to roughly chop, then put into a medium bowl.
  3. Add the arugula to the processor, blitz for a few seconds to roughly chop, then add to the bowl of pistachios.
  4. Continue with the onion and garlic, to form a smooth paste, and add to the bowl.
  5. Add the lamb, 1 tablespoon of oil, 3/4 teaspoon salt, and a good grind of pepper.
  6. Mix well to combine, then, with wet hands, shape the mix into about 15 patties.
  7. Grill on BBQ for 3 or 4 mins per side 
  8. OR Put 1 tablespoon of the oil into a large nonstick frying pan and place over medium heat.Once hot, add the patties—as many as you can fit without crowding the pan—and cook for 7 minutes, turning about 3 1/2 minutes, until golden brown and just cooked through.
  9. Keep warm while you repeat with the remaining patties. If you need to, add another tablespoon of oil to the pan during the process.
  10. When the patties are all cooked, pile them onto a large platter and serve with the sumac yogurt sauce.
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