Smoked mackerel loaded leaves
The smoked mackerel paste for these healthy canapes will keep in the fridge for a week - use it on jacket potatoes or toast
Lamb & feta burgers with minty yogurt
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 16
Skip to ingredients
- 500g lambmince
- 2 tsp ground coriander
- 2 tsp cumin seeds
- 1 red chillideseeded and finely chopped
- handful parsleychopped
- 2 rosemarysprigs, leaves stripped and chopped
- good splash Worcestershire sauce
- 1 egglightly beaten with a fork
- 100g feta cheesecut into 16 cubes
- 1 tbsp sunflower oil
For the dip
- 200ml natural yogurt
- small bunch mintleaves chopped
Nutrition: per canape
- kcal100
- fat7g
- saturates3g
- carbs1g
- sugars0g
- fibre0g
- protein8g
- salt0.33glow
Method
step 1
First make the dip by mixing together the yogurt and mint with a little seasoning, then chill until ready to serve.
step 2
Tip the lamb mince into a big bowl with the spices, chilli, herbs, Worcestershire sauce and egg. Season, then get your hands in and mix well. Divide the mixture into 16. Shape into burgers, pushing a cube of cheese into the centre of each and sealing in. Chill until just before your guests arrive.
step 3
Heat oven to 200C/fan 180C/gas 6 and heat the oil in a frying pan. Fry the burgers for 1-2 mins until brown on each side, then transfer to a baking tray. Put in the oven for 5-10 mins until cooked through and piping hot. Pile onto a big plate and serve with the dip on the side.
