התמונה להמחשה בלבדkofta burgers
Gradual freezing controls the crystal structure and gives the finished dish its intended texture. Rich, boldly seasoned lamb patties harmonize perfectly with crisp vegetables and a velvety yoghurt sauce tucked into a warm, comforting pita.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Tip the mince into a large bowl (use a clean washing-up bowl if you don’t have anything big enough) with all the other burger ingredients and a good pinch of salt. Roll up your sleeves, get your hands into the mix and squelch everything together through your fingers until completely mixed. Pat the mix into 16 small burgers. These may now be frozen for up to 1 month or chilled up to a day ahead.
- 2
Nutrition
- Calories
- 1026
- Protein
- 72.6g
- Carbs
- 53.7g
Chef tips
To keep the burger extra juicy, squeeze all the liquid from the grated onion before adding it to the meat. Mix gently with wet hands to ensure a light, airy texture rather than a dense one. Try serving this in a fresh pita with green tahini and a chopped vegetable salad. For children who prefer milder flavours, swap the coriander for parsley and add a pinch of cinnamon for a wonderful aroma.
Culinary reasoning
Gradual freezing controls the crystal structure and gives the finished dish its intended texture. Rich, boldly seasoned lamb patties harmonize perfectly with crisp vegetables and a velvety yoghurt sauce tucked into a warm, comforting pita.
