Shetland Black potato wedges with mini lamb burgers & pickled cucumber

These loaded wedges are perfect for a tasty summertime treat. They're topped with homemade lamb burgers, red onion and feta cheese, and served with pickled cucumber and tzatziki.

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Intermediate

PREPARATION TIME

20 minutes

COOKING TIME

30-35 minutes

SERVES

Serves 4

Ingredients

750g Shetland Black potatoes (or you can use any other firm New/Baby variety)
1 tbsp dried oregano
1 tsp dried mint
20ml olive oil
Salt and pepper
1/2 a small red onion, finely sliced
100g feta cheese
5g fresh parsley, finely chopped

Ingredients for pickled cucumber

1/2 of a cucumber
2 tbsp white wine vinegar
1/2 tsp salt
1 tsp caster sugar
Ingredients for lamb burgers
500g lamb mince
15g harissa paste
1/2 a small red onion, finely chopped
1 garlic clove, crushed
5g fresh mint, finely chopped
A drizzle of olive oil
Salt and pepper
Ingredients for tzatziki
100g natural yoghurt
1/4 of a cucumber, finely chopped
5g fresh mint, finely chopped
A pinch of salt
Juice of 1/2 lemon

Method

Preheat the oven to 220°C/Fan 200°C/Gas 7.

Make the pickled cucumber by cutting the cucumber in half lengthways then peel into long strips using a vegetable peeler. Place into a small bowl with the rest of the ingredients and mix. Set aside to pickle.

Cut the potatoes into wedges. Place them in a large bowl with the olive oil, herbs, season with salt and pepper and mix to combine.

Place the potatoes on a large baking tray and cook in the preheated oven for approximately 30 minutes. Turn them over halfway through.

While the potatoes are in the oven, make the lamb burgers. Place all the burger ingredients into a large bowl and use your hands to combine them together. Divide the mixture into 12 small balls and form into mini burgers.

Fry the mini lamb burgers in a drizzle of olive oil until nicely browned on both sides.

Make the tzatziki by mixing all the ingredients together in a small bowl.

Once the potatoes are cooked, place them on a large serving plate.

Top with the mini lamb burgers, sliced red onion and crumbled feta cheese.

Sprinkle over fresh chopped parsley and serve with the pickled cucumber and tzatziki.

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