Name: Lamb and pistachio patties with sumac yoghurt sauce
Yield: Makes about 20 patties, to serve four as a main or six as a snack
Ingredients: 1 onion, quartered (150 g); 60 g pistachio kernels; 25 g rocket leaves; 1 tbsp olive oil; 1 tbsp sumac; 1 tbsp lemon juice; 500 g lamb mince; salt and black pepper; about 3 tbsp olive oil; 250 g Greek-style yoghurt; 1 large garlic clove, peeled

Preparation info

Makes about 20 patties, to serve
four
as a main

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

These patties are lovely as a snack or as part of a feast at a barbecue. If you want to make them into a more substantial meal, however, just serve them with some rocket leaves tossed with olive oil, lemon juice and shaved Parmesan. The yoghurt sauce can be made the day before. The patties will keep in the fridge for 1 day uncooked, or they can be cooked up to 6 hours in advance, ready to be warmed through for 5 minutes before serving. Leftovers are also good the next day, at room temperatu