Beef and Cottage Cheese Patties with Chickpea Crust and Warm Herb Sauce

Instructions

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   1. Preheat the oven to 220°C / 425°F and line a baking tray with parchment paper or lightly grease it with a little olive oil.

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   2. In a large bowl, mix the lean ground beef, cottage cheese, beaten egg, 30 g chickpea flour, red onion, 1 garlic clove, half of the parsley, half of the dill, lemon zest, 1 tbsp / 15 ml lemon juice, ground cumin, 1/2 tsp sweet paprika, 3/4 tsp salt, and 1/4 tsp black pepper until well combined.

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   3. Divide the mixture into 8 portions and shape into thick patties. Place the remaining 30 g chickpea flour on a plate and lightly coat each patty on both sides to create a thin crust.

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   4. Heat 1 tbsp / 15 ml olive oil in a large skillet over medium-high heat. Brown the patties for 2 to 3 minutes per side, in batches if needed, until a golden surface forms. Transfer them to the prepared tray.

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   5. Bake the patties for 10 to 12 minutes at 220°C / 425°F, or until fully cooked in the center.

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   6. While they bake, make the sauce. In a small skillet, heat the remaining 1 tbsp / 15 ml olive oil over medium heat. Add the remaining garlic clove and cook for 30 seconds. Add the spinach, a pinch of salt, the rest of the sweet paprika, and the remaining black pepper. Cook for 1 to 2 minutes until the spinach softens.

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   7. Reduce the heat to low and add the Greek yogurt, remaining parsley, remaining dill, the remaining 1 tbsp / 15 ml lemon juice, and the water. Stir for 1 minute until you have a warm, creamy sauce; do not let it boil.

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   8. Serve the hot patties with the warm herb sauce spooned over the top or on the side.

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   9. If desired, finish with a little extra lemon zest for a fresher flavor.