45mins (plus additional 20mins refrigeration time recommended)
1 ½ cups of coconut yoghurt
1 large cucumber, cut into large chunks
3 – 4 cloves garlic
½ lemon, juiced
2 tablespoons olive oil
1 – 2 tablespoon fresh dill, minced
Pink Himalayan Salt, to taste
500g lamb mince
3 green onions, sliced thin
1 teaspoon ground ginger or 1 tablespoon fresh (finely grated)
1 teaspoon Pink Himalayan Salt
STEP 1. Place all ingredients into a high powered blender (or use hand mix) and blend until smooth and creamy.
STEP 2. Season with salt. Stir and taste. Adjust for seasoning.
STEP 3. Let sit in fridge for about an hour. Stir well before serving and give it a quick taste for seasoning again.
STEP 1. Combine all of the ingredients in a large bowl.
STEP 2. Use your hands to mix the ingredients, without over working the meat (just enough to combine).
STEP 3. Form into patties, 8-10cm diameter
STEP 4. Either grill the patties on a grill or pan until cooked through (time will vary depending on size, approx. 4 minutes per side if mini patties). Or bake in the oven at 200°C until cooked through (approx. 20 minutes, depending on size).
STEP 5. Serve on plate with tzatziki sauce.
Serve with a watercress side salad. Watercress is packed with nutrients and the ‘peppery’ flavour is a great accompaniment to any rich-flavour dishes. Drizzle with a squeeze of lemon juice for some zing!