TURKISH LAMB AND GREAN BEAN FRITTERS
SERVED WITH CUCUMBER YOGURT SAUCE

FRITTERS:
olive oil (for frying)
150 g (5 oz) lean ground lamb
150 g (5 oz) French style green beans, trimmed
1 Tbsp flour
4 eggs, lightly beaten
2 tablespoons chopped coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
sea salt
fresh ground black pepper
CUCUMBER AND YOGURT SAUCE:
1 Lebanese cucumbers (smaller cucumber)
1 cup thick natural unsweetened plain yogurt
2 tablespoons chopped mint
sea salt
fresh ground black pepper

FRITTERS:
Heat a frying pan, add a little oil and then the ground lamb and cook for 5-8 minutes till the lamb is lightly browned and crumbly. Remove from the heat and set aside on a plate to cool.

Slice the beans into 5mm (1/4-inch) rounds and blanch by cooking in plenty of boiling salted water for 2 minutes. Drain and plunge into ice-cold water to stop the cooking process. Drain well then dry on paper towels.

Toss the beans in a bowl with the flour until coated with flour. Combine the beans with the cooked lamb and then mix in the eggs, coriander, cinnamon, and allspice; season well with salt and pepper.

Heat a large non-stick frying pan with enough oil to shallow-fry the fritters.

Cook tablespoonfuls of the mixture for 1-2 minutes or until each fritter has set and then turn over to lightly brown the other side. Remove fritters to drain on paper towels.

CUCUMBER AND YOGURT SAUCE:
Halve the cucumber and then remove the seeds by running a teaspoon down the central seed canal. Discard seeds. Coarsely grate the cucumber flesh and mix with the yoghurt and mint. Season the sauce with salt and pepper to taste. Makes 1 1/2 cups

TO SERVE:
Serve fritters warm with the yoghurt and cucumber sauce for dipping.

Makes 20 fritters