Ingredients
750g lamb mince
8 cloves garlic, minced
2 tsp ground turmeric
2 tsp ground cumin
1 tsp ground coriander
2 tsp ground sumac
2 free-range egg yolks
Sea-salt flakes and freshly ground black pepper, to season
1 cup breadcrumbs
4 large carrots, peeled and coarsely grated
400g can chickpeas, drained
½ cup currants
½ cup flaked almonds, toasted
4 green shallots, very finely sliced
½ bunch mint leaves, plus extra, to garnish
Finely grated zest and juice of 2 lemons, plus extra cheeks, to serve
¼ cup extra virgin olive oil
Pita bread and yoghurt, to serve
Method
-
Combine mince, garlic, spices and egg yolks in a bowl, mix thoroughly, then season generously. Add breadcrumbs, then mix again. Set aside for 5 minutes, then divide into 12 oval-shaped rissoles.
-
Put carrot, chickpeas, currants, almonds, sliced shallots and mint in a large bowl. Mix well, then add zest, juice and half of the oil.
-
Drizzle rissoles with remaining oil. Cook on a moderate barbecue flat plate for 15 minutes, turning several times. Serve with salad, pita, yoghurt, extra mint and lemon cheeks.
For more delicious recipes, get the March issue of Better Homes and Gardens, on sale now.