KEEP ON TRACK (per serving)
KEEP ON TRACK (per serving)
GREEK LAMB BURGERS
SERVES 6
TZATZIKI
• 4 baby cucumbers, grated, sprinkled with salt and drained in a colander for 15 minutes; plus 3 more baby cucumbers, sliced thinly, to serve
• 125 ml (½ cup) Greek-style yogurt
• 1 garlic clove, crushed
• grated zest of 1 lemon
LAMB PATTIES
• 600 g lamb mince
• 1 egg
• 70 g feta, crumbled
• 10 Kalamata olives, pitted and chopped
• 2 garlic cloves, peeled and chopped finely
• grated zest of 1 lemon
• a few sprigs of oregano, leaves picked and chopped finely
• salt
• 30 ml (2 tbsp) olive oil
BRINJAL ‘BUNS’
• 2 large brinjals, sliced thickly and sprinkled with salt
• 80 ml (⅓ cup) olive oil
TO SERVE
• 1 red onion, peeled and sliced thinly
• 2 big tomatoes, sliced thickly
• a handful of rocket leaves, washed
1. MAKE THE TZATZIKI: Using your hands, press all the excess water out of the cucumber in the colander and mix it with the rest of the tzatziki ingredients in a bowl.
2. MAKE THE Combine the lamb mince, egg, feta, olives, garlic, lemon zest and oregano in a big bowl. Season with salt. Divide into 100 g portions and shape into patties.
