This recipe is wonderful served as party food in small portions as a sharer or multiple pieces served together however you like. You could serve them in a wrap, sandwich, bun of your choice or i pefer a couple in a pitta with a basic lettuce tomato and cucumber salad.
Feel free to adjust menu as desired for less or more heat use as a template as this is a very basic but effective recipe as always.
To serve 4-6 as a main or 8-10 as a starter.
1kg lamb mince
4 tsp ground coriander
4 tsp cumin seeds
1 red chilli, deseeded and finely chopped
Large handful parsley, chopped
4 rosemary sprigs, leaves stripped and chopped
Good splash Worcestershire sauce
2 eggs, lightly beaten with a fork
200g feta cheese, cut into cubes
2 tbsp sunflower oil
For the cooling dip:
300ml natural yogurt
Large handful fresh mint chopped finely
1 fresh lemon
1) Make up your cooling dip by chopping mint finely and mixing with yogurt then season with salt and pepper a squeeze of lemon and put aside.
2) Cut cube shaped small feta chunks and set aside. Mix all herbs and spices together in a large mixing bowl with lamb mince, add egg and Worcestershire sauce and fold together until completely mixed together seasoning lightly with salt and pepper.
3) Shape mixture into portions of burger shaped lamb patties and press cubes of feta into the middle of them.
4) Heat sunflower oil in a pan and cook the patties on either side for 1-2 minutes. Transfer to baking tray and cook for a further 8-12 minutes on a preheated gas mark 6. Or, in this instance we cooked them on a smoking hot griddle on around 4 minutes either side until piping hot throughout.
Serve immediately alongside the cooling dip.
(We even had some left over to pop in the freezer to defrost on a lazy day)