Name: Spicy lamb patties
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
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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Spicy lamb patties

Spicy lamb patties

Cathryn Evans

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More effort

Prep: 10 mins

Cook: 25 mins

Plus cooling

A star rating of 5 out of 5.4 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

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

low

Method

step 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.
step 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.

Recipe from Good Food magazine, May 2006

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A star rating of 5 out of 5.4 ratings

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