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2 ratings

Everyone would make this again

Recipe by Cathryn Evans

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1. Heat 1 tbsp oil in a large frying pan, fry the onions with the ginger, garlic and spices for 5 mins until soft, then tip into a large bowl to cool.
2. Mix together the lamb, peas and egg with the onion and season with a little salt. Shape the mixture into 12 patties. You can freeze for up to one month at this stage, then defrost in the fridge. Alternatively, refrigerate up to 1 day in advance. Heat the remaining oil in the pan and fry the patties, 4 mins each side, or until cooked through.

Per serving

116 kcalories, protein 9g, carbohydrate 2g, fat 8 g, saturated fat 3g, fibre 0.3g, salt 0.1 g

'Your guests will think that you've spent hours in the kitchen - but you don't have to!'

Latest comments and suggestions

• Julie

  24 November 2007

  Julie rated and commented on this recipe

  

  These were lovely but I didn't add the peas to the recipe

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• Jackie

  26 March 2008

  Jackie rated and commented on this recipe

  

  Really lovely and well worth the effort. They also freeze well.

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Ingredients

• 2 tbsp sunflower oil
• 1 onion , chopped
• 1 tbsp ginger paste or grated fresh ginger
• 1 tsp garlic paste or 2 crushed garlic cloves
• 1 tsp ground mixed peppercorns
• 1 tsp ground star anise
• 1 tsp chilli powder
• 500g lamb mince
• handful frozen peas
• 1 egg , beaten

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Difficulty and servings

Preperation and cooking times

Prep 10 mins

Cook 25 mins

Plus cooling

Ingredients

• 2 tbsp sunflower oil
• 1 onion , chopped
• 1 tbsp ginger paste or grated fresh ginger
• 1 tsp garlic paste or 2 crushed garlic cloves
• 1 tsp ground mixed peppercorns
• 1 tsp ground star anise
• 1 tsp chilli powder
• 500g lamb mince
• handful frozen peas
• 1 egg , beaten

Per serving

116 kcalories, protein 9g, carbohydrate 2g, fat 8 g, saturated fat 3g, fibre 0.3g, salt 0.1 g

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