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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.
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.