Mint and Pea Lamb Kofta Burger with Harissa Yoghurt and Pea, Mint and Cucumber Tabbouleh

Lactose Free

Lactose Free without the Yoghurt


For the patties

  • 1 medium red onion
  • 1 small bunch of parsley & mint
  • 100g frozen peas, defrosted
  • 500g lamb shoulder, finely minced
  • 2 tsp ground cinnamon
  • 1 ½ tsp ground allspice
  • 1 tsp cumin seeds
  • sea salt flakes & freshly ground black pepper
  • oil, to grease

For the tabbouleh

  • 250g cooked bulgur wheat
  • 100g frozen peas, defrosted
  • a good handful of flat-leaf parsley & mint, chopped
  • 2 vine tomatoes, deseeded and diced
  • 4 spring onions, finely sliced
  • 1 cucumber, chopped
  • zest and juice of 1 lemon
  • 1 garlic clove, crushed
  • 3 tbsp olive oil

For the rose yoghurt

  • 4 tbsp yoghurt
  • 3 tsp harissa paste


  1. Finely chop the parsley, mint and red onion. Mix in the lamb, peas, spices and salt until thoroughly combined. Shape into 4 patties, cover and chill for at least an hour.
  2. Mix the bulgur wheat with the chopped herbs in a large bowl and add the tomato, spring onion, cucumber and peas along with the lemon zest and juice, garlic and olive oil. Mix thoroughly and season with salt and pepper.
  3. To make the yoghurt, mix the harissa paste into the yoghurt and leave to one side.
  4. Grill the patties until golden brown on both sides.
  5. Serve immediately with the harissa yoghurt and tabbouleh.

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