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Barbecued lamb patties with Tzatziki

Method

  • Preheat oven to 200°C fan forced (220°C normal).
  • Heat a little oil in a heavy-bottomed pot and gently sauté the onion and 2 crushed garlic cloves until tender, stirring now and again.
  • Transfer the mixture to a bowl and combine with the mince, 80 gm yoghurt, the chilli paste, coriander, paprika and seasonings (adding an egg if dry).
  • Form 300 gm of the meatball mixture into patties, place on an oiled baking tray and cook in the oven for about 15 mins. Then cook on a lightly oiled ridged grill or BBQ until well coloured.
  • Toss the tomatoes, cucumber, olives and red onion on a platter, sprinkle with a little oil and top with the patties.
  • Then combine 3 heaped tbsp yoghurt with the remaining garlic and sprinkle over the top.
  • nb.  Freeze leftover sauce and meatball mixture for another day.
  • (from “Huey’s Bloody Good Recipes” by Iain Hewitson)

Ingredients

  • olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • 600 gm minced lamb
  • plain yoghurt
  • ½ tbsp chilli paste
  • 2 tbsp chopped fresh coriander
  • ½ tbsp paprika
  • sea salt & freshly ground pepper
  • 1 egg (optional)
  • olive oil spray
  • 2-4 large tomatoes, cut into eighths
  • ¼-½ continental (telegraph) cucumber, finely sliced
  • a handful of pitted black olives
  • 1 small red onion, finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm