Manual Sunbeam LC6000 (page 24 of 36) (English)

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Turkish Lamb Burgers

Makes: approximately 8 patties

4 long green onions

2 slices white bread

2 cloves garlic

200g feta cheese

½ cup fresh flat-leaf parsley

½ cup fresh mint

2 teaspoons ground coriander

2 teaspoons ground cumin

1kg lamb mince

Salt and pepper, to taste

Vegetable oil, for cooking

1. Using the universal ‘s’ blade pulse long

green onions, bread and garlic until

chunky. Add feta, parsley, mint, coriander

and cumin. Continue to pulse until

incorporated.

2. Combine lamb and bread mixture. Season

to taste with salt and pepper. Form lamb

mixture into ½ cup patties and refrigerate

for 15 minutes before use.

3. Preheat a large frypan or barbeque to

medium. Brush cooking surface with oil

and cook lamb patties for 3-4 minutes

on each side or until cooked. Serve in

pita pockets with lettuce, yoghurt and red

onion.

Winter Coleslaw

Makes: 4-6

2 carrots, peeled

1 fennel bulb, trimmed

1 red onion

½ small red cabbage, quartered

½ cup greek yoghurt

¼ cup olive oil

¼ cup fresh flat-leaf parsley

2 tablespoons fresh dill

2 tablespoons lemon juice

1 tablespoon seeded mustard

1 teaspoon caster sugar

Salt and pepper, to taste

1. Using the processing bowl fitted with the

shredding blade shred carrots. Set aside.

2. Using the slicing blade slice fennel, onion

and cabbage. Set aside.

3. Using the universal ‘s’ blade add all

remaining ingredients and process on

speed 2 until well combined.

4. Pour dressing over vegetables and stir to

combine. Season to taste with salt and

pepper. Serve.

Recipes continued

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Sunbeam LC6000 Manual

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