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Photo of Spicy lamb and kidney bean patties by WW

Spicy lamb and kidney bean patties

Total Time
40 min
20 min
20 min
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.


Fresh coriander

½ cup(s), coarsely chopped

Canned red kidney beans, rinsed, drained

1 can(s)

Lean lamb mince

500 g


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


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)


  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.


SERVING SUGGESTION: Steamed corn cobs.