recipes
Spicy Lamb burgers with peanut chick pea dip and harissa fried potatoes
Serves: 3-4
2017-05-04
Ingredients
For the lamb burgers
- 500g lamb mince
- Zest of a lime
- 1 egg
- 1 tbsp mixed ground cumin, coriander, paprika
- 2 tbsp chopped fresh coriander and parsley
- 2 tbsp crushed salted cashews
- Fresh seasoning
For the Hummus
- 1 can chick peas, drained (Bonduelle)
- 2 spoons peanut butter
- 1 handful salted peanuts
- ½ tsp curry powder
- 1 tsp paprika
- Juice of 1 lime
- Chopped parsley
For the potatoes
- 3 medium sized potatoes, washed peeled and chipped
- 1 small onion finely sliced
- 1 tsp harissa paste
- Chilli flakes to taste
- 1 jar stuffed olives with pimentos, sliced
- Vegetable oil for frying
- Chopped parsley
- Salt
You will also need
- 3-4 burger buns
- Salad leaves
- Tomato slices
- Sliced onion
Method
For the burgers, combine all the ingredients together, form into 3 patties. Grill on both sides for serving. For the hummus, simply whizz all the ingredients together into a smooth paste. For the potatoes, pat dry the potatoes and fry in a moderately hot pan for 5 minutes. Remove from heat, add the harissa, onion and chilli and return to cook, covered for further 5 minutes, taking care to turn occasionally. For a crispier potato, remove the lid and cook further for a couple of minutes. Remove from heat, serve sprinkled with salt, parsley and sliced olives
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