
Alicia Jenish, Grand Café
This recipe was demonstrated for CUESA’s Market to Table program on April 20, 2013.
Makes 10 (8-ounce) patties
INGREDIENTS
5 pounds goat shoulder, cubed
1 tablespoons garlic, minced
½ cup mint, chopped
½ cup parsley, chopped
2 tablespoons Spanish paprika
1 tablespoon coriander, toasted and ground
½ tablespoon cumin, toasted and ground
1 ounce lemon juice
1 preserved lemon, chopped
4 tablespoons kosher salt
2 tablespoons olive oil
PREPARATION
1. Combine all ingredients and let them marinate overnight, then grind with a meat grinder.
2. Form into 8-ounce patties. Add olive oil to hot sauté pan. Fry patties over medium heat until cooked through, about 5 minutes per side.
3. Optional: Serve with quick-pickled sliced cucumber and red onions and a dollop of goat’s milk yogurt.
About CUESA
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