Lamb and Pistachio Patties with Sumac Yoghurt Sauce

재료

**Patties:**

Pistachio kernels - 60g

Rocket leaves - 25g

Onion, quartered - 150g ~1

Large garlic clove, peeled - 1

Lamb mince - 500g

Olive oil about - 3 tbsp

Salt and pepper

**Sumac Yoghurt Sauce:**

Greek-style yoghurt - 250g

Sumac - 1 tbsp

Olive oil - 1 tbsp

Lemon juice - 1 tbsp

방향

**Sumac Yoghurt Sauce:**

1. Mix together all the ingredients for the sumac yoghurt sauce and keep in the fridge until needed.

**Patties:**

1. Put the pistachios into the small bowl of a food processor. Blitz for a few seconds, to roughly chop, then put into a medium bowl.

2. Add the rocket to the processor, blitz for a few seconds to roughly chop, then add to the bowl of pistachios.

3. Continue with the onion and garlic, to form a smooth paste, and add to the bowl.

4. Add the lamb to the bowl, 1 tbsp of oil, ¾ tsp of salt and a good grind of pepper.

5. Mix well to combine, then, with wet hands, shape the mix into about 20 patties. They should each be about 5cm wide, 2cm thick and weigh about 40g.

6. Put 1 tablespoon of oil into a large non-stick frying pan and place on a medium heat. Once hot, add the patties – as many as you can fit without overcrowding the pan – and cook for 7 minutes, turning once halfway, until golden-brown and just cooked through. Keep warm while you repeat with the remaining patties.

7. If you need to, add another tablespoon of oil to the pan during the process. When they are all cooked, serve with the sumac yoghurt alongside.