Lemony Lamb Chickpea Patties
Recipe by Sarah DiGregorio | Total time: 25 minutes With only five ingredients, these easy patties are tender with olive oil and frizzled scallion and pleasantly nubbly with mashed chickpeas. The recipe uses a whole bunch of scallions, so there aren’t any stragglers left to languish in the fridge, and it also calls for both the zest and the juice of a lemon. The earthy savoriness of lamb is delicious with lemon and turmeric, but feel free to substitute ground beef or dark-meat ground turkey. (White meat will be too lean.) Serve patties tucked into pita bread with hot sauce and tomatoes, or put them on top of rice or arugula (or both!) with a drizzle of olive oil and yogurt. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
|
