Recipes+
Ingredients
Method
1.Process almonds, sesame seeds and cumin until ground. Add lamb mince, onion, garlic and breadcrumbs; process until combined. Shape into 4 patties.
2.Preheat a barbecue plate to moderately high. Spray patties with oil. Cook patties for 3 minutes, or until browned and cooked. Transfer patties to a heatproof plate. Cover with foil. Rest for 5 minutes.
3.Cut bread into 4 equal pieces, then spilt each piece in half horizontally. Toast bread until golden and crisp.
4.Combine carrot, beetroot and juice in a medium bowl. Season with salt and pepper. Whisk yoghurt and mint in a small bowl. Place half the bread slices on serving plates. Top with rocket, beetroot mixture, patties, yoghurt mixture and remaining bread.
To save time: Use store-bought dukkah; it’s in the spice aisle. Bought dukkah isn’t as fine in texture,so you’ll need to cook patties at a lower temperature to avoid burning. Make ahead: Wrap uncooked patties individually in plastic food wrap; freeze, in an airtight container, for up to 1 month. Thaw patties overnight in the fridge.
Note
