Moroccan Lamb Patties

Moroccan Lamb Patties

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, January 7, 2018.
Order Now
Order Now

with harissa, silverbeet and chickpea salad

Ingredients

MOROCCAN LAMB PATTIES

  • ½ brown onion, finely diced
  • 250g lean ground lamb
  • 2 teaspoons lamb spice mix
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • 1½ tablespoon egg, whisked
  • 2 teaspoons cornflour
  • 1-1½ teaspoon oil, for cooking (or use spray oil)

HARISSA, SILVERBEET AND CHICKPEA SALAD

  • ½ broccoli, florets diced 1cm
  • Pinch of salt
  • ½ Lebanese cucumber, diced 1cm
  • ½ tomato, diced 1cm
  • 1 teaspoon extra-virgin olive oil
  • 1 pottle harissa dressing
  • 1/3 bag baby silverbeet
  • ½ can chickpeas, drained and rinsed

HARISSA YOGHURT

  • 20g harissa sauce
  • 2-3 tablespoons yoghurt
  • ¼ teaspoon honey

TO SERVE

  • 1-2 tablespoons roughly chopped parsley leaves and stalks

Steps

  1. Bring a full kettle to the boil. Preheat BBQ hot plate or grill to medium-high (if using). Prepare all vegetables. In a medium bowl, combine all Moroccan lamb patty ingredients (except oil) and mix well. Using clean, damp hands, shape mixture into golf ballsized balls then flatten slightly into patties, about 1.5cm-thick.
  2. Heat oil in a large (preferably non-stick) fry-pan on medium heat. Cook patties for 3-4 minutes each side, or until cooked through. Alternatively, cook on BBQ. Set aside, covered, to rest.
  3. While patties cook, prepare harissa, silverbeet and chickpea salad. Place broccoli and salt in a small, heat-proof bowl and cover with boiling water. Cover with a plate and leave for 5-6 minutes, until bright green and tender. Drain, rinse under cold water and leave to drain well.
  4. Add all remaining harissa, silverbeet and chickpea salad ingredients to a large bowl. Once broccoli is cooked, add to bowl and toss to combine. Season to taste.
  5. In a small bowl, mix all harissa yoghurt ingredients together and season to taste.
  6. TO SERVE divide harissa, silverbeet and chickpea salad between plates. Top with Moroccan lamb patties, dollop over harissa yoghurt and garnish with parsley.

Nutritional Information

Energy 1830 kj
437 kcal
Protein 37.8g
Carbohydrate 17.3g
Fat 23.4g