Serves 4
These patties are nicely spiced and have the most amazing light texture as the meat is bound by just wheat and moisture which evaporates as it cooks.
40g bulgur wheat
500g minced lamb
1 medium onion, finely chopped
1 tsp cumin
1 tsp coriander
Finely chopped mint
Freshly ground pepper and salt
1 tbsp groundnut oil
1 Place the bulgur wheat in a small bowl, cover with cold water and leave to stand for 5 minutes. Drain and squeeze with your hands to remove as much moisture as possible.
2 Combine the lamb with the bulgur wheat, onion and seasonings and form into patties by taking a piece of mixture the size of a golf ball and gently patting it into small, oval,