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Merguez lamb patties

with Morrocan freekeh and coriander yoghurt

Ready in around 20 mins

RECIPE FACT:
Merguez is a Moroccan spice blend typically used to flavour sausages.
Nutritional Info:
  • Energy: 2295kj (549Kcal)
  • Protein: 35g
  • Carbohydrate: 29g
  • Fat: 29g
  • Contains: Gluten, Milk, Tree nuts, Sulphites
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES:

    Using half the tomato, dice into 1 cm cubes and place into a salad bowl with the baby cos leaves. Make ribbons with half the courgette by running a peeler the full length along the courgette, rotating after each peel and set aside.

  • 2. TO COOK THE COURGETTE AND FREEKEH:

    Open the bag of steamed freekeh, squeezing gently on the bag to break up any large clumps. Place a non-stick frying pan over a medium-high heat. Once hot add the freekeh and courgette to the pan and cook for 2-3 mins. Add to the salad bowl and season with salt and pepper. Just before serving pour in the Moroccan dressing and toss to combine.

  • 3. TO COOK THE MERGUEZ PATTIES:

    Remove the merguez seasoned lamb mince from its packaging and shape into balls the size of golf balls compacting firmly. Press into patties about 1 cm in thickness. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the lamb patties and cook for 3-4 mins each side undisturbed.

  • TO SERVE:

    Spoon Moroccan freekeh salad onto a plate. Top with the merguez lamb patties. Dollop with coriander yoghurt and sprinkle over the toasted almonds and cranberries.

Ingredients In your box:
  • 1 pack of merguez seasoned lamb mince
  • 1 pack of steamed freekeh
  • 1 pot of Moroccan dressing
  • 1 pot of coriander yoghurt
  • 1 sachet of toasted almonds and cranberries
  • 1 courgette
  • 1 tomato
  • 1 bag of baby cos leaves

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