Beef and walnut patties with sumac yoghurt sauce
Once again, I have started trying new delicious recipes with well-balanced healthy food ingredients from well-known chefs. This recipe is from Yotam Ottolenghi’s cookbook ‘Simple’. It is a very easy and tasty dish. In addition, you could cook it in bluk and have the leftover for tomorrow’s lunch.
Ready in 40mins
- 60g unsalted walnuts (or unsalted almond)
- 1 big onion
- 1 carrot
- 1 zucchini
- 500g lean beef mince (or lamb mince)
Sumac yoghurt sauce
- 250g Greek-style yoghurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Making the patties: Blitz the unsalted walnuts in a food processor for a few second, to roughly chops, the put into a mixing bowl. Roughly chop the onion and garlic, put them into food processor, blitz t form a smooth paste, and add to the mixing bowl. Shredded the carrot and zucchini and add them to the mixing bowl. Add the beef, 1 tablespoon of oil, ¾ teaspoon of salt and a good grind of pepper. Mix well to combine, then, with wet hands, shape the mix into patties. Each pattie should be about 5cm wide, 2 cm thick.
- Put 1 tbsp of oil into a large non-stick frying pan and place on a medium heat. Once hot, add half amount of the patties without overcrowding the pan – and cook for 7 minutes, turning once halfway, until golden-brown and just cooked through. Repeat the same step for another batch.
- Mix all the ingredients for the sumac yoghurt sauce.