US
Spicy lamb patties
Prep and cooking time: 45mins-50mins
Complex carb portions, per serving: 0
Freezable
Ingredients
Serves: 4
600g minced lamb
1 red onion, finely diced
2 garlic cloves, finely diced or minced
2cm fresh ginger, minced
1 red chilli, finely chopped (or 1 tsp chilli powder)
1 tsp ground cumin
1 large handful fresh coriander leaves, roughly chopped
1-2 tbsp extra virgin olive oil
2-4 wholemeal pitta bread(optional)
Method
Combine all the ingredients (except the oil) in a large bowl and season with salt and pepper.
Mix well and divide the mixture into four patties. Shape them into flattened balls, approximately 2cm thick.
On a plate lined with baking paper, chill them in the fridge for 30mins.
Heat a grill pan or non-stick frying pan over high heat, but not smoking. Add the oil (or just the patties if grilling) and cook the patties for 5-6mins each side, or to your liking.
Second Nature special tip
You can also make this using chicken or turkey mince as an alternative to lamb and serve it with Second Nature tzatziki and salad.