Lamb & Chickpea Patty
200g tinned chickpeas, drained
2 oregano sprigs, leaves finely chopped
80g pine nuts
1 tbsp cumin
1 tbsp sesame seeds
1/2 tsp red chilli powder
1 tsp nutmeg
300g lean minced (ground) lamb
1 tsp salt
1 tbsp cracked black pepper
70g burghul (bulgur)
2 tomatoes, seeds discarded, diced
Juice of 2/3 of a lemon
2 spring onions (scallions), thinly sliced
1 bunch flat-leaf (Italian) parsley, chopped
1/4 bunch mint, roughly chopped
3 tbsp olive oil
Sea salt and cracked black pepper, to season
80g baby English spinach
2 tbsp olive oil
1 loaf Turkish bread
4 tbsp hummus
2 Lebanese (short) cucumbers, thinly sliced lengthways
2 tomatoes, sliced
1/2 red onion, thinly sliced
Chilli sauce (optional)
To make the lamb patties, place a small, dry frying pan over medium heat, add the pine nuts and and cook until toasted. Set aside in a bowl.
Return the same pan to the heat and dry roast the cumin, sesame seeds, red chilli powder and nutmeg until fragrant and add to the bowl.
Place the chickpeas, oregano and the bowl of nuts and spices into a food processor and pulse the mixture a few times until you have a chunky mash.
Add the lamb to the food processor, season well with salt and pepper, then pulse the mixture until everything is combined. Scrape the mixture out into a bowl and cover, placing it in the fridge for 15 minutes.
To make the tabouli, add the burghul, diced tomato and the juice of half a lemon to a mixing bowl and cover with a tea towel and leave to stand for 30 minutes.
Preheat the oven to 180 ̊C (350 ̊F/Gas 4). Place the baby English spinach into a bowl and add the olive oil tossing together well. Remove the lamb mixture from the fridge and form into four patties.
Heat the olive oil in a large cast iron skillet or oven-proof frying pan over medium heat until it is very hot. Place the lamb patties in the pan and fry for 3 minutes on each side. Place the pan in the oven and cook for a further 4 minutes. Remove the pan from the oven and place the lamb patties on a cutting board to rest.
Add 3 tablespoons of olive oil to the tabouli and season with salt and pepper. Cut the Turkish bread into four pieces and then lay flat and cut each piece in half, toasting until brown. Lay the toasted Turkish bread on a chopping board and smear both sides with hummus. Place 1 tablespoon of the tabouli over the hummus and gently press so it sticks. Place the slices of cucumber and tomato on the base, then add the lamb patties and the red onion and top with some chilli sauce (optional). Top with baby English spinach and serve hot.
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