Lamb patties with beetroot and tzatziki

Indulge your taste buds with this Greek delight the whole family will love. You can make both the patties and the tzatziki well ahead of time.

  • 15 mins cooking
  • Serves 4
  • Print
Lamb Patties with Beetroot and Tzatziki


Lamb patties with beetroot and tzatziki
  • 500 gram lamb mince
  • 1 small (80g) brown onion, finely chopped
  • 1 medium (120g) carrot, coarsely grated
  • 1 egg, lightly beaten
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 1 clove garlic, crushed, plus 1 extra clove crushed
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon dried oregano leaves
  • 1/2 cup (140g) yoghurt
  • 1 130g) lebanese cucumber, seeded, finely chopped
  • 1 tablespoon chopped fresh mint
  • 1 large turkish pide
  • outer cos lettuce leaves, shredded
  • 400 gram can whole baby beetroot, drained, quartered
  • lemon wedges, to serve


Lamb patties with beetroot and tzatziki
  • 1
    Combine mince, onion, carrot, egg, parsley, garlic, rind and oregano in a large bowl; mix well. Shape the mixture into 8 patties.
  • 2
    Cook patties on heated oiled grill plate or barbecue, in batches, until browned on both sides and cooked as desired. Meanwhile, combine yoghurt, extra garlic, cucumber and mint in a small bowl; mix well.
  • 3
    Cut bread into 4 even pieces, split each piece in half crossways; toast, cut-side up, until browned lightly. Just before serving, sandwich bread with lettuce leaves, patties, yoghurt mixture and beetroot. Serve with lemon wedges.

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