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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

285 g

Cauliflower, florets

7 g


6 g


1 unit


100 g

Greek Yogurt


1 tbsp

Shawarma Spice Blend

½ cup

Bulgur Wheat


1 unit

Vegetable Broth Concentrate

113 g

Cherry Tomatoes

66 g


Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*

½ tsp


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
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Pot
Measuring Cups
Garlic Press
Box Grater
Medium Bowl
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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!)


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.


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.