Spicy lamb patties

Spicy lamb patties

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(4 ratings)

Prep: 10 mins Cook: 25 mins Plus cooling

More effort

Don't dismiss Indian cooking as 'too hard' and leave it to your local curry house, try cooking this spicy lamb dish for starters

Nutrition and extra info

Nutrition: per serving

  • kcal116
  • fat8g
  • saturates3g
  • carbs2g
  • sugars0.7g
  • fibre0.3g
  • protein9g
  • salt0.1g
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Ingredients

  • 2 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp ginger paste or grated fresh ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp garlic paste or 2 crushed garlic cloves

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 1 tsp ground mixed peppercorns
  • 1 tsp ground star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 1 tsp chilli powder
  • 500g lamb mince

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • handful frozen peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  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.

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Comments, questions and tips

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Comments (5)

jenniecox's picture
5

Easy recipe, great taste. I swapped the star anise for a shake of ground cardamon and I didnt put the peas in. A great starter with yoghurt/mint dip. My friends now want the recipe!

jossika's picture

try to put pinch of cumin powder into the lamb mix.it gives that very special mediteranian taste ..enjoy !:)

knickers68's picture
5

thrse went down a treat we did them on the bbq and they were juicy fragrant and a big hit. i made them a couple of weeks before and froze them and they were absoltely fine

jaki85n's picture
5

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

juliej's picture
5

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

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