Turkish-Inspired Lamb Patties
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Turkish-Inspired Lamb Patties

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.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Lamb

1 tbsp

Turkish Spice Blend

¼ cup

Panko Breadcrumbs

(Contains Wheat)

7 g


200 g


160 g

Sweet Bell Pepper

28 g


2 unit

Garlic, cloves

½ tbsp

White Wine Vinegar

(Contains Sulphites)

½ cup


(Contains Wheat)

28 g

Sultana Raisins

56 g

Onion, sliced

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2.83 tbsp


0.38 tsp


¼ tsp



Nutrition Values

/ per serving
Calories880 kcal
Fat51 g
Saturated Fat16 g
Carbohydrate69 g
Sugar17 g
Dietary Fiber8 g
Protein36 g
Cholesterol95 mg
Sodium690 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Medium Bowl
Large Non-Stick Pan


Prep and make vinaigrette

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.

Cook couscous

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.

Roast veggies

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.

Form lamb patties

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.

Pan-fry 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.**

Finish and serve

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.