Tandoori lamb patties
6
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Use your barbie to replicate this smoky taste of an Indian tandoor oven.
Ingredients
Plain or natural yoghurt, low-fat, no added sugar
½ cup(s), (120g)
Lean lamb mince
500 g, (lean)
Egg(s)
1 medium, lightly beaten
Tandoori paste
2 tbs
Brown rice, dry
⅔ cup(s), (150g), basmati
Lemon juice
2 tbs
Olive oil
1 tbs
Tomato(es)
2 medium, chopped
Lebanese cucumber
1 medium, chopped
Red onion
1 medium, chopped
Fresh mint
2 tbs, chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine lamb, egg and paste in a large bowl. Divide mixture into 4 even portions. Roll each portion into a 2cm-thick patty. Transfer to a plate. Cover and place in fridge for 30 minutes.
2
Meanwhile, cook rice following packet instructions. Drain. Refresh under cold water and drain. Transfer to a large bowl. Add juice, oil, tomatoes, cucumber and onion and toss to combine.
3
Preheat a chargrill or barbecue grill over medium-high heat. Lightly spray patties with oil. Cook for 5 minutes each side or until browned and cooked through.
4
Combine yoghurt and mint in a small bowl. Serve patties with rice salad and mint yoghurt.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.