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Lamb and bulgar wheat patties with beetroot
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100g bulgar wheat
250g essential Waitrose lean lamb mince
2 essential Waitrose red onions, 1 grated and 1 finely sliced
1 x ½ x 25g pack flat leaf parsley, chopped
1 tsp ground coriander
1 tsp ground cumin
1 x ½ tsp ground cinnamon
1 tbsp essential Waitrose olive oil
250g cooked beetroot, roughly chopped
2 tbsp soured cream
1 tbsp shredded mint leaves
4 essential Waitrose wholemeal pitta breads, toasted
1. Cover the bulgar wheat with boiling water and leave to stand for 5 minutes. Drain, then place in a bowl with the lamb, grated onion, parsley and spices. Mix well, season and shape into 8 patties. Heat half the oil in a large frying pan over a high heat and cook the patties for 3-4 minutes on each side.
2. Meanwhile, heat the remaining oil in a small saucepan over a medium heat and fry the sliced onion for 3-4 minutes until just softened. Add the beetroot and cook for 2 minutes until warmed through. Stir through the soured cream and the mint.
3. Serve the lamb patties and beetroot salad with the toasted pitta breads.
Typical values per serving:
This recipe was first published in January 2012.