The Belfast born Irish chef Eamonn Ó'Cathain brings a massive selection of recipes from The Afternoon Show to RTÉ Food. From Stir-Fried Broccoli With Cashew ...
2 parts minced lamb to one part minced beef (quantity depends on number of people being served: increase other ingredients accordingly if making a large amount)
2 red onion
fresh coriander leaf
1 head cos lettuce
1 tin chick peas
juice of one lemon
pita bread or moroccan or tunisian flat breads
1 tub plain yoghurt (preferably set)
large bunch of mint.
Have the butcher mince the meats twice (this is the secret of kefta).
Mix the meat with one diced red onion, a generous amount of finely chopped parsley and coriander and 1 teaspoon of paprika and cumin. Then add a pinch of salt and pepper as well as one of cayenne. Mix well. Roll into hamburger patties.
Prepare the salad by shredding the lettuce and combining it with the chickpeas, the sliced radishes. Chop up the scallions and add in. Slice the cherry tomatoes and season. Finally add the lemon juice and mix well.
Grill the kefta burgers to taste but take care not to overcook.
While grilling, toast the cumin and coriander seeds in a dry pan until they pop and give off their aroma. Mix these and the finely chopped mint with the yoghurt.
Shake a little water on the pita breads and then grill; when ready fill with the salad mix, pop the burger on top and drizzle with the yoghurt.