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Lamb Patties and Roasted Cauliflower

Lamb Patties and Roasted Cauliflower

with Cucumber Tzatziki

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Don't let the simplicity of this dish fool you. Fresh and flavourful ingredients come together for a delicious Middle Eastern dinner. Best part? You don't even have to leave your house!

Allergens:Milk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
1
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
1
2
3
4

250 g

Ground Lamb

285 g

Cauliflower, florets

7 g

Parsley

6 g

Garlic

1 unit

Lemon

100 g

Greek Yogurt

(ContainsMilk/Lait)

1 tbsp

Shawarma Spice Blend

½ cup

Bulgur Wheat

(ContainsWheat/Blé)

1 unit

Vegetable Broth Concentrate

113 g

Cherry Tomatoes

66 g

Cucumber

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

½ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2761 kJ
Calories660 kcal
Fat34 g
Saturated Fat11 g
Carbohydrate57 g
Sugar9 g
Dietary Fiber7 g
Protein37 g
Cholesterol85 mg
Sodium630 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Pot
Measuring Cups
Garlic Press
Zester
Box Grater
Medium Bowl
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F.Wash and dry all produce. Add 3/4 cup water (dbl for 4 ppl) and broth concentrate in a medium pot. Cover and bring to a boil over high heat. Cut cauliflower into bite-sized pieces. Toss cauliflower with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until golden-brown, 23-25 min.

2

While cauliflower roasts, add bulgur  to the pot of boiling water. Remove pot from heat. Cover and let stand, until bulgur is tender and liquid is absorbed, 15-16 min.

3

While bulgur cooks, peel, then mince or grate garlic. Combine lamb, garlic, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4ppl) and shawarma spice in a medium bowl. Divide mixture into 6 equal portions (12 portions for 4 ppl). Roll each portion into a ball, then flatten into 1/4-inch thick patties.

4

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then patties. Pan-fry, until golden-brown, 3-5 min.** (TIP: Cook patties in 2 batches for 4 ppl, using 1 tbsp oil for each batch!)

5

While patties cook, halve the tomatoes. Zest, then juice half the lemon. Cut the remaining lemon into wedges. Grate the cucumber into a small bowl and add yogurt, half the lemon zest and 1/2 tsp sugar (dbl for 4 ppl.) Season with salt and pepper and stir to combine.

6

When bulgur is done, fluff with a fork. Stir in tomatoes, parsley, remaining lemon zest, lemon juice and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Divide the bulgur between plates. Top with the cauliflower and lamb patties. Dollop with cucumber tzatziki and squeeze over lemon wedge, if desired.