HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTurkish Lamb Patties
Turkish Lamb Patties

Turkish Lamb Patties

with Couscous

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We're mad for lamb and these Turkish lamb patties don't disappoint. Fluffy jewelled couscous and roasted spiced veggies tumble together to create the perfect pairing for the juicy lamb!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

1 tbsp

Turkish Spice Blend

¼ cup

Panko Breadcrumbs


7 g


200 g


160 g

Sweet Bell Pepper

28 g


6 g


½ cup



½ tbsp

White Wine Vinegar


Not included in your delivery

1 tbsp

Unsalted Butter*


3.5 tbsp


½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories870 kcal
Fat55 g
Saturated Fat16 g
Carbohydrate56 g
Sugar7 g
Dietary Fiber7 g
Protein36 g
Cholesterol95 mg
Sodium820 mg
Utensilsarrow down iconarrow down icon
Small Bowl
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce.

Core, then cut pepper into ½-inch slices. Cut the zucchini into 1/2-inch rounds. Roughly chop parsley. Peel, then mince the garlic. Whisk together 2 tbsp oil, 1/4 tsp garlic (dbl both for 4 ppl), half the vinegar (use all for 4 ppl) and half the parsley in a small bowl. Season with salt and pepper. Set aside.


Add ⅔ cup water and 1 tbsp butter (dbl both for 4ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove pot from heat, then add the couscous. Stir together. Cover and let stand for 5 min.


While couscous cooks, toss the peppers, zucchini, 1 tbsp oil and 1 tsp Turkish Spice Blend (dbl both for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, tossing veggies halfway through cooking, until golden-brown, 12-15 min.


While the veggies roast, combine lamb, panko, remaining garlic, remaining Turkish Spice Blend, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) 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 1/2 tbsp oil, then patties. Pan-fry, until golden-brown, 3-5 min.** (NOTE: Cook patties in 2 batches for 4 ppl, using 1/2 tbsp oil for each batch!)


Fluff the couscous with a fork and stir in the pepitas and remaining parsley. Season with salt. Divide the couscous, roasted veggies and lamb patties between plates. Spoon the parsley-garlic dressing over top.