Lamb and Pistachio Patties with Greek Yoghurt

Greek yoghurt sauce

Lamb patties

Greek yoghurt sauce

1. 1In a small bowl, mix the yoghurt, extra-virgin olive oil, lemon juice and sumac, if using. Refrigerate until needed.

Lamb patties

1. 1Roughly chop the pistachios. Finely dice the garlic, onion, and finely chop the rocket. Add the chopped ingredients into a large bowl.
2. 2Add the lamb mince, 1 tablespoon of extra-virgin olive oil, 3/4 teaspoon of salt, a good grind of pepper and any optional ingredients to the bowl. Gently fold the mixture until everything is just combined.
3. 3Take a large spoonful of the mixture and roll it into a ball, then gently press it flat to form a small patty that is 1 to 1.5cm thick. Depending on the size, the recipe will make around 18-20 patties.
4. 4Heat 1 tablespoon of extra-virgin olive oil in a large non-stick frying pan over low-medium heat. Once the pan is hot, add the patties in batches to avoid overcrowding.
5. 5Cook for 7 minutes, turning once halfway, until browned and fully cooked through.
6. 6Repeat with the remaining patties.
7. 7Let the patties rest for 2-3 minutes, then serve with the Greek yoghurt sauce.