- 1 large onion, coarsely grated
- 50g flat-leaf parsley, finely chopped
- 400g lamb mince
- 400g beef mince
- 3 tbsp Turkish sweet red pepper paste
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp pul biber
- 2 tsp dried mint
- 1½ tsp freshly ground black peppercorns
- 1½ tsp sea salt flakes
- flatbreads, salad, hummus and chips, to serve
- Put the grated onion in a sieve and squeeze out the juice before putting in a large bowl.
- Add all the other ingredients and, with clean hands, mix well. Divide and shape the mixture into 12 patties and lay them on a baking sheet.
- Put the baking sheet in the fridge and chill the patties for 1 hour, removing them from the fridge 30 minutes before you’re ready to cook them. To braai, make sure the coals are hot but mostly white and the grill is also very hot.
- Cook the patties for 6-8 minutes on each side, turning carefully for even cooking.
- Try not to turn them over until they have charred and sealed on the underside to prevent them from sticking to the grill.
- Alternatively, preheat the braai to medium-high. Line a baking sheet with foil and lay a grill rack on top.
- Evenly space the patties on the rack and cook for 6-8 minutes on each side, turning a couple of times. Serve in flatbreads with salad, hummus and chips.