Mini Moroccan lamb pittas recipe
Ingredients
- 1 x 400g pack lean lamb mince
- 1 tbsp harissa paste
- 3cm (1½in) piece root ginger, grated
- 1 small red onion, finely chopped
- 1 garlic clove, finely chopped
- 2 tbsp chopped flat-leaf parsley
- 1 tbsp olive oil
- 8 mini pittas
- 1 x 211g tub tzatziki
- 1 x 60g bag rocket
For the sticky onions
- 1 tbsp olive oil
- 1 large red onion, finely sliced
- 1 tsp caster sugar
- 1 tbsp balsamic vinegar
Each serving contains
- Energy
- 3065kJ 730.0kcal
- Fat
- 26g
- Saturates
- 9g
- Salt
- 2.8g
- Sugars
- 12g
of the Reference intake
Carbohydrate 92.7gProtein 36.5gFibre 5.4g
Method
- Combine the lamb, harissa, ginger, onion, garlic, parsley and olive oil in a large bowl. Season well and shape into 8 small patties, then cover with clingfilm and chill for 20 minutes, or overnight.
- To make the sticky onions, heat the oil in a large frying pan, add the onion slices and season well. Cook over a gentle heat for 10-15 minutes, stirring frequently, until softened and golden. Add the sugar and cook for a further 2 minutes, until it has dissolved. Turn up the heat, add the balsamic vinegar and cook for 2 minutes, until all the ingredients are combined. Put the onion mixture in a small bowl or Tupperware box and set aside.
- When you’re ready to barbecue, brush the lamb burgers with oil and barbecue for 3-4 minutes on each side until they are cooked through and lightly charred.
- To serve, slice the pittas down one side and add a spoonful of tzatziki and some rocket leaves, then the mini burgers and top with a good spoonful of the sticky onions.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.
