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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 Luke Willcox - New Product Development team.



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20 minutes

cooking time


30-35 minutes



Serves 4


  • 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


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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