Healthy is a Lifestyle.
Recipes

Lamb n Mint Patties with Tzatziki Sauce

These patties are a go-to in my family’s house. Actually, they are my mom’s recipe that I’ve adopted as my own. I sometimes make them with ground dark turkey, or ground beef, but you could easily make them with ground chicken too. I usually stick to mint, but you could use basil if you wanted to. That’s the great thing about simple recipes… you can interchange ingredients as needed without compromising deliciousness.

FYI- however you make them, they are even great cold the next day on top of a salad or wrapped in lettuce in place of a bun. The tzatziki sauce stays great in the fridge for up to 4 days.

Ps- the tzatziki sauce also makes a great salad dressing for future reference.

 

 

 

 

Ingredients for Lamb N Mint Patties

2 lbs. ground lamb

1 cup white onion, chopped small

1 cup mint, chopped

1 egg, beaten

1tsp kosher salt

1tsp pepper

2 T water

2T coconut oil (more as needed)

 

Instructions

In a large mixing bowl, combine lamb, onion, egg, mint, salt, pepper, and water. Mix gently but thoroughly with hands.

Form into medium patties.

In a large skillet, heat coconut oil. Once heated add patties to skillet. Depending on the size of the skillet, 4-5 patties max at a time. Be careful not to overcrowd the pan. Let patties brown 7 minutes on each side, then flip. Add more coconut oil as needed when adding more patties to skillet.

Makes approx. 8-10 medium sized patties.

*options

These patties can be made with ground dark turkey, ground beef or ground dark chicken.

Also, these patties can be grilled on the grill instead of in a skillet.

 

 

Ingredients for Tzatziki Sauce

8 ounces plain yogurt

2 Persian cucumbers, peeled and diced

2 T olive oil

¾ lemon, juiced

salt and pepper to taste

1T fresh dill, chopped

1 large clove garlic, peeled

 

Instructions

In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt and pepper, dill, and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least an hour for best flavor.

 

Served with a platter of sliced red onions, sliced red tomatoes, and watercress. Feel free to improvise with whatever sounds great to you.