Lamb, pistachio and mint patties

I’m always on the lookout for delicious and economical mid-week suppers and these hit the spot – they would also work well as part of a tapas-style feast. I served them last night with some fennel and orange slaw and some tahini yoghurt laced with chillies. They also taste good cold!


  • 400g organic minced lamb
  • 50g pistachio kernels
  • 50g fresh mint leaves
  • 1 medium onion
  • 1 clove garlic
  • generous pinch of sea salt
  • ground black pepper


  1. Place a large frying pan or skillet over a medium heat on the hob.
  2. Blitz the pistachios in the food processor until quite finely ground and place in a large bowl. It’s OK if there are a few larger bits of pistachio left.
  3. Do the same with the mint leaves, the onion and the garlic.
  4. Add the lamb mince, salt and pepper to the bowl and squidge it all together until it’s a relatively homogenous mixture.
  5. Divide the mixture up into 6 or 8 patties and place them onto the heated pan for about 5 minutes each side, turning them when you can see that the underside has started to caramelise. There is no need to add any fat to the pan.
  6. Remove the patties from the heat and let them rest for 5 minutes.
  7. Serve with a dish of Greek yoghurt laced with a dessertspoon of tahini and some fresh chilli stirred into it.
  8. Eat with salad or roasted vegetables.


You could mix it up in many different ways: rocket or basil instead of mint, almonds, hazelnuts or pumpkin seeds instead of pistachios, leek instead of onion, a touch of fresh chilli, or some cumin or caraway seeds.



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