Turkish-Spiced 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.
Ingredients
250 g
Ground Lamb
1 tbsp
Turkish Spice Blend
(Contains Sulphites)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
7 g
Parsley
200 g
Zucchini
160 g
Sweet Bell Pepper
28 g
Pepitas
2 unit
Garlic, cloves
½ tbsp
White Wine Vinegar
(Contains Sulphites)
½ cup
Couscous
(Contains Wheat)
28 g
Sultana Raisins
56 g
Onion, sliced
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2.83 tbsp
Oil*
0.38 tsp
Salt*
¼ tsp
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 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.
Add 2/3 cup water, 1 tbsp butter (dbl both for 4 ppl) 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 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 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 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 tsp oil, then patties. (NOTE: Cook patties in 2 batches for 4 ppl, using 1 tsp oil per 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.
