CANTONESE LAMB PATTIES

Prep time 20 mins Cooking time 30 mins Serves 4

INGREDIENTS

4 chinese dried mushrooms

1 tbsp olive oil

1 small brown onion (80g), finely chopped 1 tbsp finely chopped lemon grass 2 cloves garlic, crushed

1 tbsp finely grated fresh ginger

1 kg minced (ground) lamb

3 green onions, chopped coarsely

1 tbsp soy sauce

1 tbsp hoisin sauce ¼ tsp sesame oil

1 egg, beaten

35g breadcrumbs

130g jasmine rice

120g bean sprouts

1 tbsp fresh mint leaves

SWEET CHILLI LIME DRESSING

60ml sweet chilli sauce

1 tbsp water

1 tbsp finely chopped fresh coriander leaves 1 tbsp lime juice

METHOD

Cover mushrooms with boiling water in a small heatproof bowl; stand for 20 minutes, drain. Discard stems; chop caps finely. Heat olive oil in a large frying pan over medium-high heat; cook onion, lemon grass, garlic and ginger, stirring, for 4 mins or until onion is soft. Cool. Combine mushroom and onion mixture in a large bowl with lamb, green onion, sauces, sesame oil, egg and breadcrumbs. Shape mixture into 12 patties; cook, in batches, over medium heat, in a large oiled frying pan until browned and cooked through.

Boil, steam or microwave rice until tender; drain. Combine ingredients for sweet chilli lime dressing in a screw-top jar; shake well.

Serve patties with rice, sprouts, mint and dressing.

Feed the family these delicious and nourishing Cantonese inspired lamb patties – packed full of fresh and authentic Asian flavours, this is sure to be a family favourite in no time!