Ba­con and herb lamb pat­ties

Australian Women’s Weekly NZ - - NEWS -

SERVES 4 PREP AND COOK TIME 25 MIN­UTES

1 clove gar­lic, crushed 500g lean minced lamb 2 spring onions, chopped finely 1 egg ¾ cup (50g) stale whole­meal bread­crumbs 2 ta­ble­spoons finely chopped fresh flat-leaf pars­ley 2 ta­ble­spoons finely chopped fresh oregano ⅓ cup (110g) tomato chut­ney 8 (200g) streaky ba­con rash­ers 60g wa­ter­cress, sprigs picked 1 Com­bine gar­lic, lamb, onion, egg, bread­crumbs, herbs and chut­ney in a large bowl; sea­son well. Shape the mix­ture into eight pat­ties. Wrap each patty with one slice of ba­con. Se­cure with tooth­picks. 2 Cook pat­ties in a heated oiled large fry­ing pan, over medium heat, un­til browned on both sides and cooked through. Re­move and dis­card tooth­picks. 3 Serve pat­ties with wa­ter­cress. Suit­able to freeze. Not suit­able to mi­crowave.

Ba­con and herb lamb pat­ties

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