Name: Barbecued moroccan lamb patties
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 500 gram (1 pound) minced (ground) lamb; 1 small brown onion, chopped finely; 1/2 medium red capsicum (bell pepper), chopped finely; 1 egg; 1/2 cup (50g) packaged breadcrumbs; 1 teaspoon crushed garlic; 1 tablespoon moroccan spice mix; 1/2 cup loosely packed fresh coriander (cilantro) leaves; 2 tablespoon olive oil; 1 cup (200g) couscous; 1 cup (250ml) boiling water; 20 gram (¾ ounce) butter; 125 gram (4 ounces) canned chickpeas (garbanzo beans), drained, rinsed; 200 gram store-bought (6½ ounces) tzatziki; warm flatbreads, tortillas or pitas, to serve (optional)

Barbecued moroccan lamb patties

These sizzling patties are delicious with a dollop of cooling tzatziki and warm flatbread.

Ingredients

500 gram (1 pound) minced (ground) lamb

1 small brown onion, chopped finely

1/2 medium red capsicum (bell pepper), chopped finely

1 egg

1/2 cup (50g) packaged breadcrumbs

1 teaspoon crushed garlic

1 tablespoon moroccan spice mix

1/2 cup loosely packed fresh coriander (cilantro) leaves

2 tablespoon olive oil

1 cup (200g) couscous

1 cup (250ml) boiling water

20 gram (¾ ounce) butter

125 gram (4 ounces) canned chickpeas (garbanzo beans), drained, rinsed

200 gram store-bought (6½ ounces) tzatziki

warm flatbreads, tortillas or pitas, to serve (optional)

Method

1.Combine lamb, onion, capsicum, egg, breadcrumbs, garlic, spice mix and half the coriander in a medium bowl; season. Shape mixture into 8 patties.

2.Heat an oiled large barbecue flat plate; cook patties for 5 minutes each side or until browned and cooked. Drain on paper towel.

3.Meanwhile, combine couscous, the water and butter in a medium heatproof bowl. Cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.

4.Stir chickpeas and remaining coriander into couscous. Serve patties with couscous; accompany with tzatziki and warm flatbreads.

You can also cook the patties, in batches, in a large frying pan.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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