Spiced Lamb Patties with Raita

 It was a locavore's nirvana! Lucky for us, some of the chefs are sharing their recipes so we can try and repeat these tempting morsels in our own kitchens! According to the chefs, the key is using local fresh ingredients.
Today's recipe is from one of the market's favorite chefs, Dan Spitz, formerly of Beekman Street Bistro who is now a private caterer. Dan knows how to cook - as shown two weeks ago in his mastery of culinary improvisation at the market's Iron Chef Competition. Chef Spitz put together this sample for the Farm-to-Table event as he paired up with Elihu Farm (lamb), Kilpatrick Family Farm (vegetables) and Argyle Cheese (yogurt). It was delicious! Now you try it!
Ingredients
Lamb Patties:
1 lb. ground lamb or mutton
1 egg
1 tbsp. ground cumin
1 tbsp. ground coriander
1¼2 tsp. ground ginger
1 tsp. cayenne (optional)
salt and pepper to taste

Raita:            
2 C Greek yogurt
1 small cucumber, seeded,
   diced small
1 small red onion, diced small
1¼2 bunch cilantro, chopped
1 tsp. lime juice
salt and pepper to taste

Directions:
1. Raita: Mix and let sit for 1
    hour before serving
    with patties.
2. Patties: Mix all the ingredients
    together and form patties.
    Cook on stovetop in cast
    iron pan (I liked it when I used
    the grill) for 5 minutes each
    side (medium high heat).
3. Serve with the Raita (and a
    glass of Colebrook
    Winery's Rose).