Beef and Lamb Northern Ireland
Beef and Lamb Northern Ireland
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Crunchy couscous lamb patties with humous

It’s amazing what you can create with Northern Ireland Farm Quality Assured lean minced lamb. Mixed with a hint of spice and coated with crunchy couscous these little patties are sure to appeal to every palate.
Crunchy couscous lamb patties with humous preparation time
Prep: 25 minutes
Crunchy couscous lamb patties with humous cook time
Cook: 20 minutes
Crunchy couscous lamb patties with humous preparation time Serves: 2
Crunchy couscous lamb patties with humous preparation time 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.
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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
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