INGREDIENTS

1. Lamb Patties

2. 1teaspoonolive oil
3. 100gbulgur wheat
4. 400gground lamb
5. 2clovesgarlic, crushed
6. 2tablespoonsmint, roughly chopped
7. 3tablespoonscoriander, roughly chopped
8. 2teaspoonsharissa
9. 1teaspoonsalt, to taste
10. 1teaspoonfresh ground black pepper, to taste

11. Yoghurt and Cucumber Dressing

12. 1/3cucumber, coarsly grated
13. 1/2-1tablespoonmint, finely chopped
14. 200gplain yogurt
15. 1-2teaspoonsalt
16. 1teaspoonfresh ground black pepper

DIRECTIONS

1. For the Lamb Patties put the bulgar wheat in a bowl and cover with hot water.
2. Set aside and allow to swell.
3. Mix the lamb mince and crushed garlic.
4. Season with salt and pepper to taste.
5. Add the chopped mint, corriander and the harrisa paste.
6. Squeeze the water from the wheat and add to the meat, mix well.
7. Form the mix into little patties, roughly the size of a flat golfball.
8. Cover with clingfilm and chill for a minimum of 1 hour.
9. Heat oil in a non-stick frying pan and fry until cooked through and golden, 5-10 minutes.
10. For the dressing put the grated cucumber in a colander and sprinkle with salt, leave for 30 minutes.
11. Squeeze the cucumber dry and mix with yoghurt and mint.
12. Season with black pepper to taste.