Serves: 2
Cook Using: Hob
Method
- Mix all of the lamb pattie ingredients together in a large bowl until well combined. Divide the mixture into 12 x 50g balls and flatten out to make patties.
- Mix the chilli powder into the cooked couscous in a bowl. Lightly mix the egg in another bowl. Dip each lamb pattie in the egg, then into the couscous and coat well, then place onto a baking tray and bake in a hot oven for 20 minutes.
- While the patties are cooking toast the pitta pockets, mix the salad ingredients together and dress with the olive oil, lemon juice and honey.
- Arrange the pitta bread and salad onto plates, then top with the warm couscous lamb patties and serve with humous.
Ingredients
- 1 Shop bought small tub of roasted pepper humous
- 4 Pitta bread pockets
- 500 g Northern Ireland Farm Quality Assured lean minced lamb for the lamb patties
- 1 Clove of garlic
- 1.5 tsp Curry powder
- 1 tsp Tomato puree
- 75 g White breadcrumbs
- 6 Scallions finely chopped
- 1 Small handful of fresh mint leaves finely chopped (10g)
- 1 Egg
- Salt and pepper
Coating for patties:
- 1 Egg for dipping
- 100 g Couscous cooked (follow packet instructions)
- 1 tsp Chilli powder
For the salad:
- Small bag of baby spinach leaves
- 50 g Radishes finely sliced
- 1 Red onion finely sliced
- 1 x 400 g Tin of chick peas drained
For the dressing:
- 1 tbsp Olive oil
- 0.5 Lemon juice
- 1 tsp Honey
More delicious ideas for you
Stout Glazed Roast Beef with ‘Proper’ Gravy
Prep: 15 mins
Cook: 2 hrs
Salt and Chilli Steak Kebabs
Prep: 20 mins
Cook: 10 mins
Beef Burger with Ginger and Tomato Relish
Prep: 1 hr
Cook: 20 mins
Leg of Lamb with apricot and almond stuffing
Prep: 1 hr 30 mins
Cook: 3 hrs