Lamb patties with pita bread, hummus and tabouli

Serves

Prep Time

Cook Time

Ingredients

800 g lamb mince

1 small onion, grated

2 tsp ground cumin

0.5 cup dried breadcrumbs

1 egg, lightly beaten

pita pockets (or other flat bread), hummus and tabouli to serve

Place the lamb mince, onion, cumin, breadcrumbs, egg and a little salt and pepper in a large bowl. Using your hand bring the mixture together and knead lightly until combined.
Shape mixture into about 24 small patties, flatten each slightly.
Add enough oil to a medium-sized, heavy based frypan to come one-third of the way up the side of the pan. Heat the oil over a moderately-high heat.
Cook the patties in batches over a medium-high heat, until golden and cooked through. Drain on absorbent paper. Allow the oil to reheat between batches.
Serve warm or cold in pita pockets with hummus and tabouli.

Patties, rissoles and burgers should always be thoroughly cooked. They should not be served rare or pink. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.
Freeze mince you don't intend to use. Uncooked mince can be frozen for 2-3 months. Rather than freezing loose mince in roundish shape as bought from the butcher lay it out flat to freeze. This is important as it allows the mince to freeze evenly and it allows the mince to thaw evenly. Cooked mince dishes can also be frozen for later use.
Thaw frozen mince (and any meat) in the fridge, on the lowest shelf below and or away from any ready to eat food. And only thaw in the microwave if using the mince immediately thereafter.