Name: Colin Fassnidge’s spiced lamb cigars are ideal for a mezze plate
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Ingredients: 500g lamb mince; 1 red onion, finely chopped; 2 cloves garlic, chopped; 2 birdseye chillies, finely chopped; 2 tablespoons ground coriander; 2 tablespoons ground cumin; 2 tablespoons smoked paprika; 2 teaspoons freshly grated nutmeg; 100g dried breadcrumbs; 1 egg; Sea salt and cracked black pepper; 1 large bunch silverbeet, washed, leaves trimmed; Olive oil, to serve; Greek yoghurt, lemon wedges, pickled red onion, chopped tomato, pita bread and parsley sprigs, to serve; Spiced chickpeas; Vegetable oil, for shallow frying; 400g can chickpeas, rinsed and drained; 2 teaspoons combined ground coriander, cumin, smoked paprika and nutmeg; 3 tablespoons dried cranberries, chopped; 3 tablespoons pistachios, chopped

Mezze is a snack plate taken to new heights, and Colin Fassnidge has the perfect addition for it. These spiced lamb cigars have Middle Eastern flavours of cumin, smoked paprika, nutmeg and chillies. Paired with spicy chickpeas, pickled onions and lemon wedges, you’ll love this plate of fresh, flavourful finger food.

Make this when you’re in need of a dinner that’s not too heavy, and doesn’t require too much effort to cook!

Ingredients

500g lamb mince

1 red onion, finely chopped

2 cloves garlic, chopped

2 birdseye chillies, finely chopped

2 tablespoons ground coriander

2 tablespoons ground cumin

2 tablespoons smoked paprika

2 teaspoons freshly grated nutmeg

100g dried breadcrumbs

1 egg

Sea salt and cracked black pepper

1 large bunch silverbeet, washed, leaves trimmed

Olive oil, to serve

Greek yoghurt, lemon wedges, pickled red onion, chopped tomato, pita bread and parsley sprigs, to serve

Spiced chickpeas

Vegetable oil, for shallow frying

400g can chickpeas, rinsed and drained

2 teaspoons combined ground coriander, cumin, smoked paprika and nutmeg

3 tablespoons dried cranberries, chopped

3 tablespoons pistachios, chopped

Method

Step 1

Combine mince, onion, garlic, chilli, spices, breadcrumbs and egg in a bowl. Season to taste. Mix well.

Step 2

With wet hands, roll mixture into cigars. Place on a tray and refrigerate for 1 hour until cold.

Step 3

Bring a large saucepan of salted water to the boil. Blanch silverbeet leaves for 30 seconds or until bright green and softened, then refresh in a large bowl of iced water.

Step 4

Place one cigar of meat on the base of a leaf. Roll up tightly to enclose. Repeat with remaining meat and leaves. Drizzle with olive oil. Season.

Step 5

Heat a barbecue flat plate or frying pan on medium-high heat. Cook cigars, turning regularly, until lightly charred and meat is firm to touch.

Step 6

For the spiced chickpeas, heat oil in a deep frying pan on high heat. Add chickpeas and fry until crisp. Drain on kitchen paper, then transfer to a bowl. Stir in spices. Season. Stir in cranberries and pistachios.

Step 7

Arrange cigars on a serving plate. Scatter with spiced chickpeas, then drizzle with oil. Serve with yoghurt, lemon, onion, tomato, pita bread and parsley.

middle eastern lamb cigars with pickled onions and small salad on the side — (Photography: Jeremy Simons, Styling: Emma Knowles)

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.