Delicious spiced lamb mince burgers, cooked from scratch

Lamb patties (serves 4)

Ingredients

• 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1/2 tsp fennel seeds
• 1/2 tsp black peppercorns 
• 1/2 cinnamon stick
• 1 tsp paprika 
• 1 garlic clove 
• Pinch of sea salt
• 500g minced lamb
• Olive oil 

Method

1. In a dry frying pan, toast the cumin, coriander, fennel seeds, peppercorns and cinnamon, until fragrant (for about a minute or so). Grind to a fine powder using a pestle and mortar or spice grinder, then combine with paprika, garlic and salt. 
2. Mix the spice mix and lamb mince thoroughly with your hands. Leave for an hour for the flavours to develop.
3. Shape the patties into 4 patties 2cm thick. 
4. Pan fry with a little oil to get colour on each side
5. Then put in the oven at 180c for a further 5-8 minutes.

Flatbreads (makes 4)

Ingredients

• 125g plain flour, plus more for rolling
• 1/2 teaspoon fine salt
• 1/2 tablespoon olive oil

Method

1. Sift the flour into a large bowl and add salt. Add the oil to make it 100-125ml water, and then pour the liquid into the flour in a thin stream, stirring well with a wooden spoon or your hands to form slightly sticky dough.
2. Flour a work surface and turn the dough out and knead for about 5 minutes, until it feels smooth and plump. If the dough is still very sticky sprinkle a little more flour.
3. Put the dough back into the bowl and cover for 15 minutes.
4. Roll the dough into sausage shape and divined into 8 pieces. Roll each piece into a ball.
5. Flour the work surface and rolling pin, then roll out each ball into 2 -3mm thick.
6. Get a heavy-based pan over a high heat and when good and hot turn down.
7. Get a plate lined with a clean tea towel to keep your cooked flatbreads warm.
8. Shake any excess flour off your flatbreads and lay flat into the hot pan.
9. Let it cook for a  minute or two, until the dough looks set in top and starts lifting from the pan.
10. Look at the underside and, if you can see dark brown patches forming, flip the bread.
11. Cook second side 30-45 seconds. Wrap the flatbreads into a clean tea towel. 

Garlic Yogurt Dip

Ingredients

• 125ml whole milk Greek yogurt
• 1/2 tablespoon extra-virgin olive oil
• 1/2 tablespoon fresh lemon juice
• 1 garlic clove
• ½ teaspoon sea salt
• 1 tablespoon water, plus more as needed

Method

1. Finely grate or puree the garlic with a knife.
2. In a medium bowl, stir together the yogurt, olive oil, lemon juice, garlic, and salt.
3. Stir in the water. If the sauce is too thick, add more water, 1 tablespoon at a time, to thin it to your desired consistency. Season to taste.
4. Store the sauce in the fridge for up to 5 days in an airtight container.

Chopped vegetable salad

Ingredients

2 or three of the below:

• Half a cucumber
• Half a pepper
• 16 cherry tomatoes – quartered
• 150g mixed leaves

For the dressing:

• 50ml rapeseed oil
• 15ml red wine vinegar
• Pinch of salt
• Freshly ground pepper

Method

Chop cucumber and pepper into 2cm piece, mix, and dress when ready to eat.

Serve lamb burgers in flatbreads with garlic yoghurt dip and the chopped vegetable salad.