Spicy lamb and kidney bean patties
1
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
These patties are extra good-for-you with the added fibre filled beans and are filled with everyone’s favourite spices. Serve topped with chopped veggies and a deconstructed salad for a rustic feel.
Ingredients
Fresh coriander
½ cup(s), coarsely chopped
Canned red kidney beans, rinsed, drained
1 can(s)
Lean lamb mince
500 g
Egg(s)
1 medium
Brown onion
1 small, finely grated
Ground cumin
3 tsp
Smoked paprika
2 tsp
Chilli powder
½ tsp
Lebanese cucumber
2 medium, finely chopped
Tomato(es)
2 medium, finely chopped
Red onion
1 small, finely chopped
Fresh red chilli
1 whole, deseeded, finely chopped
Lime rind
2 tsp, finely grated
Lime juice
1 tbs
Olive oil
2 tsp
Iceberg lettuce
1 leaf, cut into wedges
Oil spray
1 x 3 second spray(s)
Instructions
1
Place coriander and beans in a large bowl and mash with a fork. Add mince, egg, brown onion, cumin, paprika and chilli powder and mix to combine. Divide and shape mixture into eight 2cm-thick patties.
2
Combine cucumber, tomatoes, red onion and fresh chilli in a small bowl. Whisk rind, juice and oil in a small bowl. Season dressing with salt and pepper.
3
Preheat oven to 180°C or 160°C fan-forced. Heat a large non-stick frying pan over medium heat. Lightly spray patties with oil and cook for 3 minutes each side or until golden.
4
Transfer patties to a baking tray. Bake for 10 minutes or until cooked through. Serve with cucumber salsa and lettuce wedges drizzled with lime dressing.
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