Cumin & Cilantro Lamb Patties with Green Pea Hummus

Été 2009
200904035.jpg
food and drink

BY: Tonia Wilson-Vuksanovic

This fun and flavourful recipe makes for an exotic lunch on the back patio, or pack them up and enjoy as a picnic in the park.

1 1⁄2 lbs (750 g) ground lamb
3⁄4 cup (175 mL) white onion, very finely chopped
1⁄4 cup (50 mL) fresh cilantro, finely chopped
1⁄4 cup (50 mL) fresh mint, finely chopped
1 tbsp (15 mL) garlic, finely chopped
1 tbsp (15 mL) ground cumin
2 tsp (10 mL) ground coriander
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) brown sugar
1 1⁄4 tsp (6 mL) salt
1⁄2 tsp (2 mL) black pepper
2 tsp (10 mL) vegetable oil
4 large pita breads
1⁄2 English cucumber, thinly sliced
2 tomatoes, thinly sliced
1⁄2 cup (125 mL) red or white onion, very finely sliced
1 cup (250 mL) shredded lettuce
1⁄2 cup (125 mL) plain full-fat yogurt
1 cup (250 mL) Green Pea Hummus (recipe follows)

1. In a large bowl, mix together until well combined the lamb, onion, cilantro, mint, garlic, cumin, coriander, lemon juice, brown sugar, salt and pepper.

2. Marinate for at least 3 hours.

3. Heat grill or barbecue to high.

4. Divide lamb mixture into 12 equal patties.Brush patties with vegetable oil and cook on grill until no longer pink inside, about 4 minutes on each side. Do not overcook or lamb will become dry.

5. For the last minute of cooking place pita on grill to warm through.

6. Halve pitas, serve 3 patties and 2 pita halves for each person. Prepare cucumber, tomato, onion slices, lettuce, yogurt and Green Pea Hummus for garnishing.

7. Stuff pita halves with patties (crumbled if desired) and garnish.

Serves 4


Green Pea Hummus
This hummus also makes for a great side dish for grilled fish or chicken along with cherry tomatoes sautéed in butter. Substitute
almond butter for tahini if desired.

2 cups (500 mL) frozen peas
1 cup (250 mL) chickpeas, drained
1⁄2 tsp (2 mL) garlic, coarsely chopped
1⁄4 cup (50 mL) tahini (sesame paste)
1 tsp (5 mL) ground cumin
2 tsp (10 mL) lemon juice
1 tbsp (15 mL) fresh mint
1 tsp (5 mL) salt
2 tbsp (25 mL) olive oil
2 tbsp (25 mL) water

1. In a food processor blend peas, chickpeas, garlic, tahini, cumin, lemon juice, mint, salt, olive oil and water until smooth.

Makes 3 1⁄2 cups (875 mL)