INGREDIENTS

• 6 oz (170 g) crumbled feta cheese
• ¼ cup (60 ml) olive oil
• 3 tbsp (45 ml) finely chopped fresh mint
• ½ tsp (2 ml) finely grated lemon zest
• 2 tsp (10 ml) lemon juice
• 2 tsp (10 ml) garlic, minced
• 1 lb (454 g) lean ground lamb
• ⅓ cup (75 ml) finely chopped sweet onion
• 3 tbsp (45 ml) Patak’s Tandoori Curry Paste
• ¾ tsp (4 ml) salt
• 2 packages Patak’s Garlic and Coriander Naan Bread, (4 naan bread)
• 1 tomato thinly sliced
• 1 cup (250 ml) matchstick cut cucumber
• Freshly ground black pepper

Instructions

1. In a small food processor bowl, combine feta, 3 tablespoons (45 ml) olive oil, mint, lemon zest and juice and ½ teaspoon (2 ml) minced garlic. Pulse until creamy and smooth, season with ground black pepper. Set aside. Also be made in a bowl, using a spatula to cream feta mixture until smooth.
   
   
2. In a bowl, combine lamb, onion, Patak’s Tandoori Curry Paste, remaining 1½ teaspoons (7.5 ml) garlic, and salt and mix thoroughly. Form mixture into 12 meatballs and slightly flatten tops until about ¾ inch (2 cm) high.
   
   
3. In a large nonstick skillet, heat remaining 1 tablespoon (15 ml) oil over medium-high heat. Cook meatballs until golden brown on bottom, about 4 minutes. Flip meatballs over and cook until no longer pink inside, about 3 more minutes. Set aside.
   
   
4. To assemble, spread Patak’s Garlic and Coriander Naan Bread with feta mixture and top with meatballs, tomato slices and matchstick cucumbers.