Lamb and pistachio patties with sumac yoghurt sauce from Ottolenghi Simple (page 217) by Yotam Ottolenghi

Ingredients

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

FieryFantail on February 24, 2024

Very nice. I chopped the rocket and pistachios. None of them fell apart, which was good.
purrviciouz on June 19, 2021

I was meh about these. There's nothing to bind them so a few partially crumbled in the pan. The pistachio adds a nice textural element.
Ro_ on January 04, 2021

We really enjoyed these. I minced my own lamb from a shoulder joint (since I can never buy lamb mince here) which was time consuming but turned out well. I think maybe my only criticism for these patties was that the pistachio didn't come through that much - maybe up the quantity? Loved the combination with the sumac yoghurt. I served these with the puy lentil, aubergine and tomato dish from the same book.
chawkins on August 01, 2020

We enjoyed these. I added 2 oz of ground pork because I only had a lb of lamb. Since I had 4 burger buns that needed to be used, I made 4 burger size patties and 6 mini patties. The patties held up well even without refrigeration and did not fall apart during cooking. The tartness of the sumac in the yogurt sauce complemented the lamb quite well and the sauce was beige with brown specks all over, maybe the sumac was supposed to be sprinkled on top and not stirred in.
TrishaCP on February 15, 2020

We really liked these. Mine were way too soft after forming to cook immediately, so I refrigerated them for as long as I was able (15 minutes) and that helped somewhat, but these are very tender. I also subbed parsley for arugula. We served these in a pita as a sandwich.
KarinaFrancis on January 06, 2020

These were good, but not amazing. I would make them again but up the pistachios or keep them chunkier so their presence is felt. Good for a weeknight meal.
Barb_N on April 02, 2019

We loved these. I love the technique for assembly. I chilled them prior to frying, and only a few fell apart. I still had execution problems as my ‘non stick’ pan is only 10” and really isn’t non stick - had it been desired, the brown crust would have been a great ‘fond’. I finished these in the oven and served in pitas with arugula and the yogurt sauce. I don’t think there is enough sauce per patty. My sauce was a speckly brown, not at all like the photo in the book. I guess even Ottolenghi’s food stylists take liberties!
e_ballad on March 29, 2019

We found these quite ‘wet’ & disintegrated whilst cooking in the pan. This may be in part due to the coarse-ground lamb that we made at home, though we’ve not experienced this with other dishes. Maybe less puréed onion would also have helped. Make sure to season well.
purrviciouz on March 04, 2019

I used half lamb and half beef and subbed parsley for the arugula but added extra black pepper. Next time I'd use zahtar in the yogurt instead of sumac alone. These were easy and a fun dinner with salad and rice pilaf.
wester on March 03, 2019

Very tasty. I subbed parsley for the rocket, and baked them in a 240C fan oven until brown. I think I will add some cumin to the yogurt next time. I also like that they are grain free. The family liked them too. ETA: mint is not as good a replacement for the rocket.
kari500 on February 16, 2019

Subbed ground turkey for the lamb, and made into burgers instead of patties. Definitely enjoyed this and will make again.
kitchen_chick on February 13, 2019

I didn't have arugula (aka rocket), so I substituted parsley and some dill. Worked great!
JennyHay on January 28, 2019

Super easy and very tasty. Fabulous for picnic food.