Moroccan Lamb Patties
- 500 g Lamb Mince
- 1 small Onion, finely chopped
- 2 cloves Garlic, finely chopped
- 1 tsp ground Cumin
- 1 tsp ground Coriander
- 1 tsp ground Paprika
- 1 tbsp Tomato sauce
- 2 tbsp fresh Coriander & Mint; chopped
- oil for frying
How to Chop Herbs
Place all the ingredients, except for the oil, in a large bowl and, using clean hands, mix until they are well combined. Form the mince mixture into 4 even-sized patties.
Heat the oil in a frying pan and add the patties (do not overcrowd). Cook for 2-3 minutes on each side (the patties should not be overcooked).
Serve the patties with a salad and a dollop of humus or as an alternative to a traditional hamburger.
To make a Moroccan-style burger, slice four Turkish rolls into two (you can find them in the bread section of your supermarket). Rub the cut surface with a clove of garlic and drizzle over a little olive oil. Grill the bread slices until golden. Spread the bread with a layer of humus, topped with lettuce and the lamb patty. Drizzle the patty with natural yoghurt and sweet chilli sauce. Top with the remaining half of the bun and serve.
Courtesy of Food Magazine. Recipe by Bernadette Hogg. Photography by Shaun Cato-Symonds.