Minimushroom andalmondlamb burgers

If you are reducing carbs why not use mushrooms as a bun for a burger. If you don’t want to use nuts, replace them with 150g of breadcrumbs or matzah meal. Makes 10-12 burgers Preparation: 20 minutes Cooking: 30 minutes

INGREDIENTS

450g minced lamb A red onion, finely chopped 15g fresh coriander finely chopped 2 eggs Salt, pepper ½ tsp each of: ground coriander, ground cumin, paprika and coriander seeds 200g flaked almonds, 150g for the burgers and 50g for decoration 50g ground almonds 600g (24) mushrooms — a mix of chestnuts and close mushrooms Vegetable and olive oil

TO SERVE

Mini wooden sticks or tooth picks 2 tbsp mayonnaise 1 tbsp harissa A few spinach leaves

METHOD

Heat your oven to 200°C. Wash the mushrooms, cut off the stalk and lay them whole in an oven tray.

Drizzle with 3 tbsp of olive oil and roast for 30 minutes. Leave to cool.

For the burgers: in a large bowl, mix the minced lamb, onion, coriander, eggs, flaked almonds, spices, ground almonds, salt and pepper until blended.

Form burgers and bake for 30 minutes, turning them over halfway.

While they are cooking, mix the mayonnaise and harissa and when ready, sandwich each burger between two mushrooms with a few spinach leaves and a smear of harissa mayonnaise, using a tooth pick to keep them in place. Serve warm. www.homecookingbyfabienne. co.uk