Moroccan Lamb Patties

bowl Serves 4


  • 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
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  • 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.

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