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
500g lamb mince
¼ cup tandoori paste
½ cup chopped fresh coriander
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.
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.
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.