Nigel's lamb, beetroot and bulgar wheat patties

Ingredients

For the patties:

• 75g fine or medium cracked wheat
• 250g raw beetroot
• small to medium onion
• 400g minced lamb
• 2 large cloves garlic, crushed
• 2 heaped tbsp chopped dill
• small handful chopped parsley
• groundnut oil
• salt and pepper

• third of a cucumber
• chopped mint leaves, from 4/5 sprigs
• 200g yoghurt

Method

1. Put the cracked wheat in a bowl, pour over enough boiling water to cover, then set aside to swell.

2. Peel the beetroot and onion and grate them coarsely into a large bowl. Add the minced lamb, garlic, dill, parsley and a generous grinding of salt and black pepper.

3. Squeeze any water from the cracked wheat with your hands and add to the meat. Mix everything together thoroughly, then squish the mince into little patties about the size of a flattened golf ball. Put on a plate, cover tightly with cling film (else the chopped garlic will taint everything in the fridge), and chill for at least an hour.

4. Set the oven at 180degC/Gas 4. Make the dressing by grating the cucumber coarsely and leaving it in a colander, lightly sprinkled with salt, for half an hour. Squeeze it dry then mix it with the chopped mint and yoghurt. Season with salt and black pepper.

5. Heat a non-stick pan, brush the patties with a little groundnut oil and fry until golden on both sides. (Try not to move the meatballs much when they’re cooking: you risk them falling apart). Once lightly browned on both sides, carefully lift them into a baking dish and finish in a hot oven for 15-20 minutes (you can only tell if they’re done by tasting one, as the beetroot gives them a rich red colour). Drizzle with the cucumber dressing and eat.