CookEat Recipe
Lamb and Aubergine Patties with Mint Yogurt
Eight small lamb and roasted aubergine patties served over cool mint and dill yogurt, with toasted baguette. Makes four appetizer portions.
Method
Steps
Step 1
Allow about 35 minutes active preparation, 30 minutes roasting, 15 minutes cooling, 15 minutes chilling and 25 minutes final cooking, with some work overlapping. Heat the oven to 200°C conventional / 180°C fan. Dice the 180 g trimmed aubergine into 1 cm cubes, leaving the skin on. Toss with 1 tablespoon oil on a lined tray.
Step 2
Roast the aubergine for 25–30 minutes, turning once, until completely soft and lightly browned. Spread out and cool for 15 minutes, then press away excess moisture with kitchen paper. Chop any larger pieces; retain all the drained aubergine.
Step 3
Use 320 g raw ground lamb and 50 g beaten egg weighed without shell. Process 40 g baguette into fine fresh breadcrumbs; cut the remaining 80 g into eight thin slices. Wash and finely chop the herbs, keeping 8 g mint and 5 g dill separate for the sauce.
Step 4
Combine the lamb, cooled aubergine, breadcrumbs, egg, remaining 4 g mint, remaining 10 g dill and 1/4 teaspoon salt. Mix just until cohesive. Form eight equal patties about 7.5 cm wide and 1.5 cm thick, pressing firmly. Cover and refrigerate for 15 minutes. Wash hands, utensils and surfaces after contact with raw lamb and egg.
Step 5
Stir the 180 g plain thick yogurt and 120 g plain strained natural yogurt together with the reserved 8 g mint, 5 g dill and remaining 1/4 teaspoon salt. Keep this sauce refrigerated, separate from the raw patties.
Step 6
Heat the remaining tablespoon oil in a 30–32 cm ovenproof frying pan over medium heat. Brown the patties for 3 minutes on each side, in two batches if needed, allow 12 minutes browning for two batches, then return all to the pan in one layer. Transfer to the oven for 8–12 minutes; check each patty with a clean thermometer inserted sideways into its centre.
Step 7
All patties must reach at least 74°C because the mixture contains ground lamb and egg. Continue in 3-minute intervals if any centre is cooler. During the last 5–7 minutes, toast the baguette slices on a separate tray until crisp and lightly golden.
Step 8
Divide the cold yogurt sauce among four plates and add two fully cooked patties and two baguette slices to each. Serve immediately. Refrigerate leftovers separately in shallow containers at 4°C or below within 2 hours of cooking; use within 2 days. Reheat patties to 74°C before serving.
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