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Kefta patties with harissa yoghurt & cucumber salad


  • Preheat oven to 180°C fan forced (200°C normal).
  • Using your hands, mix together the mince, onion and garlic with the chopped herbs, spices, 1 tbsp harissa, a decent amount of seasonings and 2 heaped tspn yoghurt in a large bowl. Set aside.
  • In another bowl, toss the cucumber with the orange blossom water, a few tbsp oil, 2 tbsp fresh lemon juice and seasonings.
  • To make the harissa yoghurt, combine 3 heaped tbsp yoghurt with harissa to taste and a squeeze of lemon juice.
  • When ready, form the mince mixture into patties and fry in batches (in a pan that can go into the oven), not over crowding the pan. Once well sealed on both sides, place the pan in the oven and cook for about 8-10 mins.
  • To serve, mound the salad on a large plate (or individual plates) and top with the patties and a sprinkling of the yoghurt.
  • nb.  The patties could be cooked totally in the pan or on a ridged grill, if you prefer.


  • 750 gm fatty lamb mince
  • 1 onion, finely chopped
  • 2 large garlic cloves, crushed
  • 2 tbsp chopped fresh coriander
  • 2 tbsp chopped fresh mint
  • 2 tbsp chopped Italian (flat leaf) parsley
  • ½ tspn ground ginger
  • ½ tspn ground coriander
  • ½ tspn ground cumin
  • harissa (or any chilli paste)
  • sea salt & freshly ground pepper
  • plain yoghurt
  • 1 large continental (telegraph) cucumber, peeled & finely sliced
  • 1 tspn orange blossom water (optional)
  • olive oil
  • 1 lemon

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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