Ingredients
500g lamb mince
1/2 cup fresh breadcrumbs
2 tblsps finely chopped fresh mint, plus extra leaves to serve
1 tblsps Moroccan seasoning
1 egg, lightly beaten
Tzatziki and lemon wedges, to serve
Green Olive Couscous
1 1/2 cups couscous
2 chicken stock cubes
1/c cup pitted green Sicilian olives (80g), halved
1/3 cup thinly sliced dried apricots
1/2 cup coarsely chopped natural almonds
2 tblsps lemon juice
2 tblsps olive oil
Method
-
Combine lamb, breadcrumbs, mint, seasoning, and egg in a large bowl. Mix well. Shape 2 tblsps of the mixture into small patties. Makes about 12.
-
Heat a lightly oiled, large, non-stick frying pan over medium to high heat. Add patties. Cook, turning occasionally, for 8 to 1- minutes, or until browned and cooked through. Transfer to a large plate. Cover with foil to keep warm.
-
Meanwhile, to make couscous, place couscous and crumbled stock cubes in a large heatproof bowl. Add 1 and a 1/2 cups boiling water. Stir to combine. Stand, covered, for 5 minutes. Fluff with a fork. Add remaining ingredients. Toss to combine.
-
Divide patties and couscous among serving plates. Scatter over extra mint leaves. Serve with tzatziki and lemon wedges.