Turkish Lamb Patties
with Couscous
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.
Ingredients
250 g
Ground Lamb
1 tbsp
Turkish Spice Blend
¼ cup
Panko Breadcrumbs
(Contains Wheat)
7 g
Parsley
200 g
Zucchini
160 g
Sweet Bell Pepper
28 g
Pepitas
6 g
Garlic
½ cup
Couscous
(Contains Wheat)
½ tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
3.5 tbsp
Oil*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
