Lamb & Feta Mini Burgers With Harissa Yoghurt

To prepare the yoghurt, simply spoon it into a serving dish then drizzle over the harissa, using the tip of a spoon to ripple it lightly through the yoghurt. Refrigerate until ready to serve.
Next, put the minced lamb into a large mixing bowl and add the coriander, cumin, oregano and cinnamon. Tip in the egg and the parsley (reserve 1 tsp), then season generously with salt and pepper. With clean hands, mix it all really well together, then tip out on to a work surface and divide into 16 equal pieces. Form each piece into a not-too-flat burger shape, then push a feta cube into the centre of each one, ensuring the cheese is completely wrapped in the lamb mixture and is not visible. Place on a plate or tray, cover with clingfilm and chill for at least 30 minutes (they can stay happily in the fridge overnight, if needed). When you’re ready to cook, heat the oven to 180⁰C (Gas Mark 4) and have a large baking tray ready. Place a frying pan over a medium heat and add the oil, then fry the burgers in the hot oil for two minutes on each side, until browned, and transfer them to the baking tray. Put the tray in the oven for about 10 minutes, or until the mini-burgers are fully cooked through and hot throughout. To serve, take the harissa yoghurt out of the fridge and scatter the reserved teaspoon of chopped parsley over the top of it; pile all the burgers on to a big platter, then serve with the yoghurt alongside.