Greek Lamb Patties With Tabbouleh

• 1.5 oz bulgur wheat
• 1 1/3 cups fresh parsley, coarsely chopped
• 1/3 cup fresh mint, coarsely chopped
• 3 None plum tomatoes, seeded, diced
• 1 None red onion, finely chopped
• 1/3 cup olive oil
• 1/3 cup lemon juice
• None None Greek Lamb Patties
• 1 1/4 lb ground lamb
• 1/3 cup dry breadcrumbs
• 1 None egg, lightly beaten
• 1 tbsp lemon zest
• 2 tsp dried oregano
• 3 cloves garlic, minced
• 2 tbsp olive oil
• None None Turkish bread, to serve

1. For the tabbouleh, cover bulgur wheat with cold water. Set aside for 10-15 mins, until most of the water has been absorbed. Drain. Fluff with a fork. Toss with herbs, tomatoes, onion, olive oil and lemon juice. Chill until required.
2. For the patties, combine ground lamb, breadcrumbs, egg, lemon zest, oregano and garlic. Season. Shape into 8 patties. Chill for 15 mins.
3. Heat oil in a large frying pan over medium heat. Working in batches, cook patties for 4-5 mins per side, until browned and cooked through. Drain on paper towels.
4. Serve lamb patties with tabbouleh and Turkish bread.

bulgur wheat, fresh parsley, fresh mint, tomatoes, red onion, olive oil, lemon juice, ground lamb, breadcrumbs, egg, lemon zest, oregano, garlic, olive oil, turkish bread

Taken from recipes-plus.com/api/v2.0/recipes/25860 (may not work)