• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B12, C, P
MineralsZinc, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 kg minced lamb

  2. 1 onion, finely chopped

  3. 1 teaspoon ground coriander

  4. 2 teaspoons ground cumin

  5. teaspoon ground cinnamon

  6. teaspoon allspice

  7. cup chopped fresh coriander

  8. 1 hot red chilli, seeds removed, finely chopped

  9. 1 egg

  10. 2 tablespoons extra-virgin olive oil

  11. Pide, to serve

  12. 250g floury potatoes, such as sebago

  13. 6 large cloves garlic, mashed to a smooth puree in a mortar

  14. 200ml extra-virgin olive oil

  15. Juice of 1/2 lemon

  16. 1 teaspoon white-wine vinegar

  17. 40g finely chopped walnuts

  18. 1 egg yolk

Instructions Jump to Ingredients ↑

  1. To make skordalia, cook potatoes in salted water until tender. Drain and peel while hot. Whisk potatoes with an electric mixer until smooth. With the mixer running, add garlic, oil, lemon juice and vinegar, blending after each addition. Mix in walnuts and egg yolk.

  2. Knead together lamb, onion, egg, spices, fresh coriander, chilli and egg in a bowl. Season with salt and pepper. Make a small test patty and fry in a little oil for a few minutes, until cooked through. Taste and adjust seasoning, if needed. Divide mixture into 16 balls; refrigerate for 30 minutes.

  3. Heat oil in a frying pan. Cook in batches over moderate heat for 10 minutes, or until cooked through. Cool and refrigerate. Serve at room temperature with pide and skordalia.


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