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Turkish-Spiced Lamb Patties

Turkish-Spiced Lamb Patties

with Couscous

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We're mad for 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 combine for the perfect side!

Tags:Quick
Allergens:Sulphites/SulfiteWheat/BléMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Lamb

1 tbsp

Turkish Spice Blend

(ContainsSulphites/Sulfite)

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

7 g

Parsley

200 g

Zucchini

160 g

Sweet Bell Pepper

28 g

Pepitas

2 unit

Garlic, cloves

½ tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

½ cup

Couscous

(ContainsWheat/Blé)

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2.83 tbsp

Oil*

0.38 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories820 kcal
Fat50 g
Saturated Fat18 g
Carbohydrate56 g
Sugar6 g
Dietary Fiber7 g
Protein36 g
Cholesterol95 mg
Sodium670 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.
Utensils
Utensilsarrow down iconarrow down icon
Whisk
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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1

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 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, to taste. Set aside.

2

Add 2/3 cup water and 1 tbsp butter (dbl both for 4 ppl) 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.

3

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

4

Meanwhile, 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.

5

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.**

6

Add 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 parsley-garlic vinaigrette over top.