Friday - - Recipe Cards -

Prep time 45 mins Cooking time 6 mins Serves 4 FOR THE BURG­ERS 600g lamb mince 1 bunch fresh co­rian­der, chopped 1 tsp ground cumin 2 gar­lic cloves, finely chopped 1 tbsp olive oil, plus ex­tra for fry­ing 1 tsp cayenne pow­der 1 tsp sea salt 1 tsp freshly ground black pep­per 2 tsp chopped fresh thyme 1 ex­tra large egg 1 lemon, zest and juice of 5 tbsp chick­pea flour FOR THE SLAW ½ red cab­bage, thinly sliced into long strips 40g toasted hazel­nuts, roughly chopped 3 spring onions, sliced into thin strips 1 tbsp black sesame seeds 2 tsp bal­samic vine­gar 2 tsp olive oil 2 tbsp soy sauce TO AS­SEM­BLE Crème fraiche 4 cia­batta rolls (op­tional) 1 To make burg­ers, mix to­gether all the in­gre­di­ents, ex­cept chick­pea flour, and form into 4 pat­ties. Re­frig­er­ate for 30 min­utes. 2 Mean­while, mix to­gether all the in­gre­di­ents for the slaw and set aside for 30 min­utes. 3 To cook the pat­ties, heat a splash of olive oil in a large fry­ing pan. Lightly dust the pat­ties with chick­pea flour and shal­low-fry on medium heat for around 3 min­utes on each side. 4 To serve, place a por­tion of slaw on a plate, top with a patty and a dol­lop of crème fraiche. Al­ter­na­tively make burg­ers by serv­ing ev­ery­thing in a cia­batta roll.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.