Lamb sliders
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How to make Lamb sliders
Yield = 4Prep time: 0:30
Cook time: 0:10
Total time: 0:40
Ingredients
- 500g lamb mince
- 1 onion, grated
- 1 clove garlic, crushed
- 1 teaspoon ground cumin
- 1/4 cup flat-leaf parsley, finely chopped
- 1 egg
- 8 small buns
- 50g mesclun mix
- 4 roma tomatoes, cut into wedges
- 1/4 teaspoon paprika
- 1 teaspoon pomegranate molasses
- 1 Lebanese cucumber, diced
- 1 tablespoon mint, finely chopped
- 1 teaspoon lime juice
- 1 red chilli, de-seeded and finely chopped
- 1/4 cup bottled charred red peppers
- 1/2 cup mayonnaise
- 2 teaspoons harissa sauce
Method
- Step 1 To make the lamb sliders, combine the mince, onion, garlic, cumin, parsley and egg. Stir and season with sea-salt and freshly ground black pepper. Shape into 8 small rissoles. Place onto a tray and chill in the refrigerator.
- Step 2 Meanwhile make relish heat a char grill over a high flame and cook the tomato wedges until charred on all sides. Remove to a bowl. Roughly chop, add paprika and molasses and season with sea-salt and pepper.
- Step 3 Make salsa, combine all ingredients in a small bowl and season.
- Step 4 Make mayo, combine red peppers, mayonnaise and 1 teaspoon harissa in a food processor and blend.
- Step 5 To make sliders, heat a grill plate over a medium high heat. Cook the rissoles for 5 minutes on each side or until cooked through.
- Step 6 Lightly grill the buns, place a small amount of mesclun mix on the each base, top with the cooked rissoles and finish with a spoonful of red pepper mayo. Serve sliders with a selection of relishes in shot glasses or small glasses.
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