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Recipe: Lamb Patties

November 4, 2012

One thing we love in this household is anything resembling any type of kebab.  In fact we’ve been known to go to one or two Michelin-starred restaurants for lunch, and then return home to the comfort of a lamb doner with all the salad for our evening meal.  Quite polar opposites in sophistication, but it all tastes good and in my book, that’s all that counts.

One of the great things about kebabs, if you relinquish the pitta bread, is that they are really low in carbohydrates.  You can pile on the salad, slather with mayonnaise (garlic mayo is my condiment of choice) and even pop on a bit of cheese if you eat like I do (ie cheese with everything).

Another great thing is that you make your own version at home in no time at all.  And mainly with ingredients that many a home cook will already have to hand.  I used to make these as long thin kebabs on skewers, like the shish kebab you’d get in a restaurant.  But I’ve since found that moulding the mixture into patties keeps it more moist and it’s easier to cook.

So, if you just try one new recipe this week/month/year, make it these lushious lamb patties.  Great served with salad, rice, pitta or grilled vegetables.

Makes 10 patties.

Juice of half a lemon
450g lamb mince
1 tablespoon of oil
28g bunch of coriander, leaves picked and finely chopped
4 garlic cloves, roughly chopped
2 green chillies, seeds removed and roughly chopped
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon black peppercorns, crushed
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
1 inch piece of fresh root ginger, roughly chopped
1 teaspoon fine sea salt
50g cashew or pistachio nuts

1. Line your grill pan with foil.  A lot of fat leaks out of the lamb and it saves you heartache with the washing up later on!

2. Mix the lamb mince with the lemon juice in a big bowl.

3. In a small food processor, blend the oil, garlic, ginger, chillies, peppercorns, coriander, cumin, turmeric, salt and nuts, to form a rough paste.

4. Add the paste and the chopped coriander to your lamb and mix thoroughly together using your hands.  Then shape into 10 patties, laying them on the prepared grill pan.

5. Grill on a high heat, around 5 minutes on each side, checking that they are cooked through before serving.

You can serve with mayonnaise or yoghurt.


From → Low Carbs, Recipes

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