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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  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 onion, chopped



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

  • 1 tbsp ginger paste or grated fresh ginger



    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



    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 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



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • handful frozen peas



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

  • 1 egg, beaten



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


  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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10th Oct, 2009
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!
17th Jun, 2009
try to put pinch of cumin powder into the lamb mix.it gives that very special mediteranian taste ..enjoy !:)
2nd Sep, 2008
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
26th Mar, 2008
Really lovely and well worth the effort. They also freeze well.
24th Nov, 2007
These were lovely but I didn't add the peas to the recipe
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