Merguez lamb patties

Name: Merguez lamb patties
Cook time: 20 min
Yield: 2

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:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Dice the tomato into 1 cm cubes and place into a salad bowl with the baby cos leaves. Make ribbons with 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 plates. Top with the merguez lamb patties. Dollop with coriander yoghurt and sprinkle over the toasted almonds and cranberries.