Moroccan Lamb Patties

Steps

1. Bring a full kettle to the boil. Prepare all vegetables. Preheat BBQ hot plate or grill to medium-high (if using). In a large 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 ¾ teaspoon of the oil in a large fry-pan on medium heat. Cook patties, in batches (if necessary), for 3-4 minutes each side, or until cooked through. Use remaining oil to cook second batch of patties. 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 everything together to combine. Season to taste.
5. In a small bowl, mix all harissa yoghurt ingredients and season to taste.
6. TO SERVE divide harissa, silverbeet and chickpea salad between plates and top with Moroccan lamb patties. Dollop over harissa yoghurt and garnish with parsley.