SPICY LAMB PATTIES ON A BED OF SLAW
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.