Lamb & Pistachio Patties

Directions

1. (Optional) Mix together the ingredients for your sumac “yogurt” sauce: 1 cup dairy free yogurt, 1 tbsp sumac, 1 tbsp lemon juice, 1 tbsp olive oil. Set this Direction (Optional) Mix together the ingredients for your sumac “yogurt” sauce: 1 cup dairy free yogurt, 1 tbsp sumac, 1 tbsp lemon juice, 1 tbsp olive oil. Cover and set this aside in the fridge until you need to serve it.

2. Put the pistachios into a blender and pulse for a few seconds to roughly chop. Then put them into a medium mixing bowl.

3. Next put your 1 cup frozen spinach into the blender and pulse for a few seconds to roughly chop. Add that to the medium bowl with the pistachio pieces.

4. Cut your onion into quarters, add that to your blender with the garlic and blend into a smooth paste. Add this onion paste to your medium mixing bowl along with the ground lamb and about ¾ tsp of salt. Mix well to combine.

5. With wet hands you can portion out balls of lamb mixture that are about 2 ½” round x ¾” thick when you flatten them into a pattie.

6. Put 1 tbsp of olive oil into a large skillet, and place over medium heat. Once hot add the patties, you may need to cook them in batches to avoid crowding the pan. Cook them on each side for about 3 ½ minutes (until they have browned nicely and the internal temperature is 160F)

7. When the patties are fully cooked serve them on a plate with sumac “yogurt” sauce, rice and salad