Recipe: Harissa beef patties with warm chickpea salad
HARISSA BEEF PATTIES WITH WARM CHICKPEA SALAD
500g beef mince
1 teaspoon ground cumin
1 teaspoon ground coriander
1-2 tablespoons harissa (depending on how hot you want it)
½ teaspoon salt
1 egg, beaten
1 cup fresh coriander leaves, chopped
2 tablespoons vegetable oil
1 clove garlic, finely chopped
400g can chickpeas, drained, rinsed
120g bag baby spinach
1 cup thick Greek-style yoghurt
Combine the mince with the cumin, coriander, harissa, salt, egg and fresh coriander. Shape into small patties.
Heat 1 tablespoon of the oil in a pan, add the patties and fry for 3 minutes on each side or until cooked through.
Serve on flatbread, tortilla wrappers or in pita with the following chickpea salad.
Fry the garlic with the remaining oil, add the chickpeas and ¼ cup of water and cook until heated through and the water has mostly evaporated.
Roughly mash the chickpeas, add the baby spinach and cook until wilted. Take off the heat, stir in the yoghurt and season generously.