By the Book - Week Six

2/07/2016 06:53:00 pm

Back to the Women's Weekly Great Fast Recipes, because it's hot here and I'm all tuckered out. And also there was a tub of yoghurt in the fridge slowly, sadly, approaching its best before date. Nothing like a little bit of lamb and yoghurt, although I remember when these would have been called "rissoles" or "fancy works burgers".

I was going to skip the beetroot and swap it out for tomato, but at the 11th hour I had a poke around in the cupboard and found a tin of beetroot that was in a similar state to that of the yoghurt.

I haven't eaten beetroot for a long time, except for in juices on those occasions when I make a short-lived declaration to eat fewer carbs and be a better person. I'm so glad I found that lonely can in the cupboard, because without it tonight's dinner would have fallen flat. The sweetness, and the acidity, brought it all together, cutting through the fattiness of the lamb mince (I don't think that Woolworths got the memo about reducing saturated fat intake, because you could have run a car off what was left in the pan when I was done cooking).

When I was little I adored tinned beetroot. I could eat a whole tin, plus juice, given the chance. One day I did just that, and the following day my parents received a somewhat frantic call from daycare, worried that I required urgent admission to hospital for suspected internal bleeding...oh, that bright, delicious, red juice...

By the Book - Week six - Women's Weekly Great Fast Recipes

Lamb patties with tzatziki and beetroot (click for the original, much better written, recipe)

500g lamb mince
1small (80g) brown onion, finely chopped
1 medium carrot, grated
1 egg, lightly
2 tbs finely chopped parsley
1 clove garlic, crushed, plus 1 extra clove crushed (left out)
1 tsp grated lemon rind
1/2 tsp dried oregano leaves
1/2 cup yoghurt
1 (130g) Lebanese cucumber, finely chopped (seeded, but who can be bothered?)
1 tbs chopped fresh mint
lettuce or rocket
400 ]g can whole baby beetroot, drained, sliced

Combine lamb, onion, carrot, egg, parsley, lemon rind, garlic and leaves in a large bowl. Mix well and divide into 8 patties. 

In a frying pan, medium high heat, or on the BBQ cook patties in batches until browned on both sides and cooked through. 

For the tzatziki: mix the yoghurt, mint, cucumber, and garlic together. I had drained a bit of whey out of the yoghurt first so it was nice and thick, and I added some salt, pepper and a little bit of lemon ring in lieu of the garlic. 

On a toasted bun, pile up a bit of everything, and then eat eat eat. 

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