Ingredients
- Leftover mansaf lamb 800g
- Russet potatoes 600g
- Spinneysfood All-Purpose Flour 2 tbsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Spinneysfood Pure Sunflower Oil 4 tbsp, for frying
- Spinneysfood Brioche Burger Buns 4
- Red cabbage 50g
- Red onion 1, small
- Spinneysfood Tzatziki 4 tbsp
- Heirloom tomato slices 1
- Spinneysfood Feta 100g
Nutrition (Per serving)
- Calories 1162
- Fat 73g
- Saturates 35g
- Protein 50g
- Carbs 74g
- Sugars 4g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Pulled lamb and potato rosti burger
American 15 Mins Prep ยท 10 Mins Cook
- Using two forks, shred the lamb, then set it aside.
- To make the potato rosti, peel and grate the potatoes. Squeeze out any excess moisture and transfer to a large bowl. Combine with the flour, salt and pepper. Heat the oil in a pan over a medium heat. Add two tablespoons of the potato mixture in the centre of the pan, lightly pressing down to create a flat pancake. Cook the rosti until golden brown on either side. Repeat until all the potato mixture has been used.
- Slice the buns in half and lightly toast. Thinly slice the cabbage and red onion. Spread a generous amount of tzatziki on both halves of each toasted brioche bun. Place a handful of cabbage on top of the sauce on each bottom half of the buns. Optionally, add a slice or two of fresh tomato for extra flavour. Add a potato rosti patty and a generous amount of pulled lamb. Crumble the feta cheese and scatter over the lamb. Add another layer of tzatziki and top it with the onion slices. Place another potato rosti patty on top, followed by the lamb. Place the top half of the brioche bun over the fillings and press down gently.
- Serve immediately.