Open Griddled Kofta Style Patties

I blatently nicked this idea from another chef. Its more or less a cross between a kofta and a taco but it works

1. 1

   Put the cumin and mustard seeds in a clean dry frying pan and put on a very low heat until the mustard seeds start to pop and the cumin releases its oils and flavours, then put into a pestle and mortar and grind with the chilli flakes and salt and pepper this is now your spice base.
   
   In a pan heat a little oil on a medium low heat and fry the diced onion and a little garlic, you aren't trying to cook them through just soften them slightly and take the rawness out of them
   
   Once they have softened slightly add the finely chopped and deseeded green chilli and cook the rawness out of it for maybe half a minute then turn the heat off.
   
   Take the lamb mince which should be room temperature and not fridge temperature and add the spice mix and the onion/chilli mix and work it through with a couple of handsful of coriander making a nicely balanced mix of meat, herbs and spice and onion.
   
   Brush the wraps/flatbreads with veg oil on sides and take this mix and spread it on the unoiled side of the flatbreads evenly but fairly thinly about a quarter inch or 5mm thick all the way over. Brush them with oil once you've done them so they don't stick.
   
   Heat up a griddle pan as hot as it goes or probably a George Foreman might do or a frying pan and meat side down first start frying the patties. They sort of take a bout 4 minutes to cook through but don't be tempted to move them once they are down or they may break up. Flip them once and fry the flatbread until it toughens up and goes toasty. When they're done fill them with salad and dressing, fold them over and serve
   
   These can be pretty rich so I tend to serve with tomato salad or pepper relish and yoghurt or sour cream or something like that.