Turkish-Inspired Lamb Patties
with Jewelled Couscous
We love lamb and these DIY lamb patties flavoured with Turkish spices and garlic don't disappoint. Fluffy, pepita-spiked couscous and roasted veggies coated in a parsley vinaigrette are the perfect sides!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Turkish Spice Blend
Sweet Bell Pepper
White Wine Vinegar
Not included in your delivery
Before starting, preheat the oven to 450°F. Wash and dry all produce. Core, then cut pepper into ½-inch slices.Cut zucchini into 1/2-inch rounds. Roughly chop parsley. Peel, then mince garlic. Whisk together 1 1/2 tbsp (3 tbsp) oil, 1/4 tsp (1/2 tsp) garlic, half the vinegar (use all for 4 ppl) and half the parsley in a small bowl. Season with salt and pepper, to taste. Set aside.
Add 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and raisins to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine.Cover and let stand for 5 min.
Meanwhile, add peppers, onions, zucchini, 1 tbsp (2 tbsp) oil and 1 tsp (2 tsp) Turkish Spice Blend to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.Roast veggies in the middle of the oven, tossing halfway through, until golden-brown, 12-15 min.
Meanwhile, combine lamb, panko, remaining garlic, remaining Turkish Spice Blend, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper in a medium bowl.Divide mixture into 6 equal portions (12 portions for 4 ppl). Roll each portion into a ball, then flatten into 1/4-inch-thick patties.
Heat a large non-stick pan over medium heat. When hot, add 1 tsp oil, then patties. (NOTE: Cook patties in 2 batches for 4 ppl, using 1 tsp oil for each batch.) Pan-fry until golden-brown, 3-5 min per side.**
Add half the pepitas and remaining parsley to couscous. Season with salt, then fluff couscous with a fork.Divide couscous, roasted veggies and lamb patties between plates. Spoon vinaigrette over top. Sprinkle remaining pepitas over couscous.