500 g premium/trim minced lamb
small onion, minced
1 garlic clove, minced
1 tablespoon continental parsley, chopped
1 tablespoon coriander, chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon allspice, ground
1/4 teaspoon ginger, ground
1/4 teaspoon cardamom, ground
1/2 teaspoon cummin, ground
1/2 teaspoon paprika, ground

Tzatziki:
1 Lebanese cucumber
salt and black pepper
200 g low-fat natural yoghurt
2 garlic cloves, minced
1 tablespoon dried mint , or
3 tablepoons freshly-chopped mint
2 teaspoons lemon juice

Method: 1.To make tzatziki, cut cucumbers in half and scoop out the seeds. Coarsely grate cucumber
into a bowl and sprinkle over some salt. Place in a strainer for 10 minutes and drain off excess
liquids. Rinse the cucumber in cold water, drain and pat dry. Add the yoghurt, garlic, mint
and lemon juice to the cucumber and mix well. Season and refrigerate.

2. Mix the lamb, herbs and spices in a bowl and season with pepper. Form into patties and
barbecue. Serve with the tzatziki.

Nutritional analysis per serve:
energy 921kj,fat total 9.2g, carbohydrate 4g, dietary fibre 0.84g