Mint & Pea Lamb Kofta Burger with Harissa Yoghurt | Birds Eye

Ingredients

• For the Patties:
• 1 Medium Red Onion
• 100 g Garden Peas 375g Birds Eye Peas, defrosted
• 1 Small bunch of Parsley & Mint
• 500 g Lamb shoulder, finely minced
• 2 teaspoon Ground Cinnamon
• 1 1/2 teaspoon Ground Allspice
• 1 teaspoon Cumin Seeds
• Sea Salt Flakes & Freshly Ground Black Pepper
• Oil, to grease
• For the Tabbouleh:
• 200 g Cooked Bulgur Wheat
• 100 g Garden Peas 375g Frozen Peas, defrosted
• A good handful of Flat-Leaf Parsley & Mint, chopped
• 2 Vine Tomatoes, deseeded and diced
• 4 Spring Onions, finely sliced
• 1 Cucumber, chopped
• Zest and juice of 1 Lemon
• 1 Garlic Clove, crushed
• 3 tablespoon Olive Oil
• For the Rose Yoghurt:
• 4 tablespoon Yoghurt
• 3 teaspoon Harissa paste