Years ago, I found a recipe for spicy lamb burgers in the brilliant BLW cookbook. However they contain dairy, and also, I couldn’t be faffed dealing with cloves and cardamon pods. So I adapted and tweaked to make a simpler soya and dairy-free version. They’re perfect for baby and toddler hands and very delicious. This makes 12, and I freeze them, uncooked in portions of two. Defrost in the fridge before following frying instructions.
P.S. Recipes will only be VERY occasional on here – my usual posts will still totally be based on ponderings around my inept parenting 😉
- 500g lamb mince
- Half an onion, finely diced
- 1 clove garlic (optional)
- small cup of frozen petit pois or sweetcorn
- 1 egg
- 2 table spoons of olive oil
- 30g breadcrumbs (using soya free bread)
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp paprika
- Mix the lamb, onion, garlic, breadcrumbs, cumin, turmeric and paprika and peas or sweetcorn in a large bowl – you may need to use your hands
- Add the egg and half the oil and mix well
- Make into 12 mini burgers and place on a baking tray or plate
- Put in the fridge for at least 30 minutes, longer if you can
- Heat the remaining oil in a frying pan and fry for five minutes on each side. I usually split the burgers in half and then give them another minute, but maybe I am just paranoid about pink!
- Serve with any potatoes you fancy and some green veg. NB – they probably won’t eat the green veg.