Pork & Courgette Patties, Sumac Yogurt

Pork & Courgette Patties, Sumac Yogurt

These deliciously light spiced pork and courgette patties are adapted from a great Ottolenghi recipe.

Best served with sumac and honey yogurt dressing, pita bread and a root vegetable slaw.

Pork & Courgette Patties, Sumac Yogurt
Serves 4


For the Patties: 700g Lean Minced Pork, 1 Large Courgette (Grated), 1 Small Bunch Spring Onions (Finely Sliced), 1 Egg Yolk, 3 Small Garlic Cloves (Crushed), 2tsp Ground Cumin, 2tsp Sea Salt, 1tsp Cayenne, 1 1/2tsp Cracked Black Pepper

For the Sumac Yogurt: 150g Sour Cream, 75g Greek Yogurt, 2tsp Lemon Zest, 1tbsp Lemon Juice, 1 Garlic Clove (Crushed), 2tbsp Olive Oil, 1tbsp Sumac, 1tbsp Honey, 3tbsp Chopped Mint, 3tbsp Chopped Coriander, 1/2tsp Sea Salt

For the Root Vegetable Slaw: 2 Carrots (Julienned), 1/2 Large Celeriac (Julienned), 3 Small Cooked Beetroot (Finely Sliced), 3tbsp Olive Oil, 2tbsp Chopped Mint, Small Handful Salad Leaves, 1tsp Sea Salt


1) To prepare the patties, combine all of the ingredients in a large bowl and mix well until the courgette is fully incorporated. Shape the mixture into small and equal patties and store in the fridge until ready to cook.

2) Prepare the sumac yogurt by combining all of the ingredients in a small bowl. Set aside to serve.

3) Prepare the root vegetable slaw by combining all of the ingredients in a large bowl. Set aside to serve.

4) Fry the patties in a large, well oiled frying pan over a medium-high heat for around 6-8 minutes each side or until cooked through. It is often helpful to cover the pan for the second half of cooking to ensure the patties will be fully cooked whilst maintaining their moisture.

5) Serve the patties with some warmed pita, the sumac yogurt and some root vegetable slaw.



Chipotle Pork Burgers

Chipotle Pork Burgers

A very simple combination of chipotle and ginger makes for a delicious burger packed with flavour!

Great served with a simple salsa and melted smoked cheese.

Chipotle Pork Burger
Serves 4


For the Burgers: 800g Minced Pork (80% Lean), 2-3″ Fresh Ginger (Grated), 1tsp Chipotle Powder, 1tsp Sea Salt, Zest 3 Limes, 75g Fresh Breadcrumbs, 8 Slices Smoked Cheese (Trimmed to Burger Size)

For the Salsa: 4″ Cucumber (Seeded and Finely Diced), 1 Red Chilli (Finely Chopped), 1/2 Red Pepper (Finely Diced), Juice 1 Lime, Sea Salt


1) Prepare the burgers by combining all of the burger ingredients (excluding the cheese) in a large bowl. Mix well with your hands until fully combined. Shape the meat into 8 equal patties – thin and wide. Store in the fridge until ready to cook.

2) For the salsa, combine all of the ingredients in a small bowl and mix to fully combine. Season to taste with sea salt and set aside.

3) Place a griddle pan over a high heat and add a little oil. Sear the burgers for around 5 minutes each side or until fully cooked. Place a slice of smoked cheese on top of each burger and cover the griddle pan. Steam for 1-2 minutes until the cheese has melted.

4) Serve the burgers on fresh buns with the salsa.


Courgette and Feta Fritters

Courgette and Feta Fritters

These fritters are super easy to make and cook – great as a snack, canapĂ© or starter!

Served with a spiced lime and coriander dip, the fritters are super light and moreish!

Courgette and Feta Fritters
Serves 4 (As a starter)


For the Dip: 150ml Soured Cream, 5 Cardamom Pods (Ground), Zest and Juice 1 Lime, Large Handful Chopped Coriander, Sea Salt, Cracked Black Pepper

For the Fritters: 2 Large Courgettes (Grated), 1/2 Small Onion (Finely Sliced), 2 Garlic Cloves (Crushed), 70g Self Raising Flour, 2 Large Eggs (Whisked), 1tsp Ground Coriander, 1/2tsp Ground Clove, 150g Feta Cheese (Diced), 4tbsp Vegetable Oil


1) Make the dip by mixing together all of the ingredients (seasoning with salt and pepper to taste) in a small bowl. Cover and set aside until ready to serve.

2) Place the courgette in a bowl and sprinkle with a little salt. Leave for 10 minutes then squeeze out the majority of the water and transfer to a clean bowl. Add all of the other ingredients to the bowl (except the feta and vegetable oil) and mix well to combine. Add the feta and fold to combine.

3) Heat a large, non-stick frying pan over a medium-high heat. Add the vegetable oil and shallow fry tablespoonfuls of the mixture for 3 minutes each side – pat the spoonfuls down slightly when they are in the pan. Once cooked, drain and keep warm. Continue to fry in batches until the mixture is exhausted.

4) Serve the fritters with the soured cream dip and lime wedges.


Chargrilled Lamb Koftas

Chargrilled Lamb Koftas

Another great BBQ dish (I’m making the most of the good weather!) – heavily spiced, cigar shaped lamb patties deliver a great whack of flavour which stands up against the strong char from hickory wood chips.

Served with lightly charred tortillas or tacos, onion salad and yogurt dressing, these koftas are great at any time of the year.

Lamb Koftas
Serves 6


800g Minced Lamb Shoulder
1 Onion (Finely Diced)
Large Handful Parsley (Chopped)
2 tsp Ground Cinnamon
1 tsp Paprika
1/2 tsp Hot Chilli Powder
2 or 3 Red Chillies (Chopped)
Small Handful Pine nuts (Chopped)
1 Large Garlic Clove (Crushed)
1 tsp Ground Allspice
1/2 Nutmeg (Finely Grated)
1 1/2 tsp Sea Salt
1 tsp Cracked Black Pepper


1) Place all of the ingredients in a large bowl and mix well with your hand (folding the mixture back on itself) until fully combined. Shape into equal sized cigar shapes and store in the fridge until ready to cook.

2) Cook the koftas on a chargrill over hot charcoal which has been sprinkled with soaked hickory wood chips. Drizzle with a little olive oil halfway through cooking.

Serve with toasted tortillas, yogurt dressing and red onion salad. Enjoy!