Merguez lamb patties
Ready in around 20 mins
- Energy: 2295kj (549Kcal)
- Protein: 35g
- Carbohydrate: 29g
- Fat: 29g
- Contains: Gluten, Milk, Tree nuts, Sulphites
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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.
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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.
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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.
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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.
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- 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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