Ingredients
2 tablespoons olive oil
200g tub tzatziki
4 long Turkish rolls, halved, lightly toasted
60g bag baby spinach leaves
1 large Lebanese cucumber, thinly sliced diagonally
1 medium carrot (150g), peeled, coarsely grated
Mango chutney, to serve
PATTIES
500g lamb mince
¼ cup tandoori paste
½ cup chopped fresh coriander
Method
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To make patties, combine all ingredients in a large bowl. Season with salt and pepper. Mix well. Divide into eight equal portions. Shape into patties.
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Heat oil in a large, non-stick frying pan over a medium to high heat. Add patties. Cook for about 4 minutes on each side, or until browned and cooked through.
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To serve, spread tzatziki over the base of rolls. Top with spinach, cucumber, carrot and patties. Dollop with chutney. Replace roll tops.
TIP! To toast rolls, place cut-side up on an oven tray. Cook under a hot grill until lightly toasted. Or place cut-side down, on a heated, large sandwich press.
