ASIAN SPICED LAMB PATTIES
These Asian spiced lamb patties are SO good! They’re fresh, flavoursome and just generally really tasty.
Crunchy veggies, fluffy rice and a sweet chilli lime dressing add the perfect finishing touch. Add a wedge of lime too, if there’s some left over.
If you don’t have fresh herbs on hand, you can leave out one of them but I wouldn’t omit both. They really make the flavours pop.
The sweet chilli sauce in the patty mixture can make them susceptible to burning on the outside, so don’t be tempted to increase the heat any higher than medium!
These Thai pork patties follow a similar concept (on a noodle salad instead) and are well worth a try too 🤤
ASIAN SPICED LAMB PATTIES
These Asian spiced lamb patties are SO good! They’re packed full of fresh flavours, and the sweet chilli lime dressing adds the perfect finishing touch.
Ingredients
PATTIES
- 1 small brown onion
- 2 cloves garlic
- 550 g lamb mince (1lb 3oz)
- 1/3 cup panko breadcrumbs (33g)
- 3 Tbsp finely chopped coriander
- 2 Tbsp finely chopped mint
- 1 tsp finely grated ginger
- Zest of 1 lime
- 1 Tbsp soy sauce
- 1 Tbsp sweet chilli sauce
- 1/2 Tbsp sesame oil
- 1/2 Tbsp peanut oil
RICE
- 1 1/3 cups dried jasmine rice (267g)
- 1 2/3 cups water (410ml)
TO SERVE
- 3 Tbsp sweet chilli sauce
- 2 Tbsp soy sauce
- 1 Tbsp lime juice
- 1 Tbsp water
- 1 Tbsp finely chopped coriander
- 1 carrot
- 1/2 red capsicum
- 1 cup frozen shelled edamame beans (155g)
- 1 handful fresh mint leaves
Instructions
MAKE PATTIES
Finely dice onion and crush garlic. Place in a bowl with lamb, breadcrumbs, coriander, mint, ginger, lime zest, soy sauce, sweet chilli sauce and sesame oil. Season with a little salt and pepper. Shape into 12 patties and refrigerate until ready to cook.
COOK RICE
Place rice and water in a medium saucepan on medium-high heat. Bring to a rapid simmer, then reduce heat to medium-low and put the lid on. Leave to cook for 12-13 minutes, until water has been absorbed (tilt saucepan to check).
PREPARE SERVING INGREDIENTS
Meanwhile, combine sweet chilli sauce, soy sauce, lime juice, water and coriander in a jar. Shake well to combine. Season to taste with salt and pepper.
Julienne or grate carrot and finely dice capsicum. Place edamame beans in a heatproof bowl and pour boiling water over to cover.
COOK PATTIES
Heat peanut oil in a large non-stick frying pan on medium. Cook patties for 4 minutes each side, until browned and cooked through. You will likely need to do this in two batches (or two pans). Patties can be kept warm in oven at 120ºC (250ºF) fan bake.
When rice has cooked, remove from heat and leave to rest, with the lid on, for approximately 10 minutes.
SERVE
Drain edamame. Divide rice between serving bowls. Top with carrot, capsicum, edamame and patties. Drizzle with dressing and sprinkle mint on top.
Recipe Notes
WINE MATCH: A Gewürztraminer.
GLUTEN-FREE OPTION: Use gluten-free panko breadcrumbs and gluten-free soy sauce.
INGREDIENT SWAPS / NOTES: If you don't like lamb, use pork mince (best alternative), chicken mince or beef mince. You can omit either the coriander or the mint, but I definitely recommend leaving one in (and they both add great flavour!).
STORING AND REHEATING: Refrigerate portions of lamb, rice and edamame together. Reheat in the microwave. Add remaining salad and dressing just before serving.
