Spicy Lamb Patties With Cauliflower Almond Rice Recipes

HEALTHY SICILIAN CAULIFLOWER RICE

Steps:

• Soak the raisins in warm water until plump, about 15 minutes. Drain and set aside.
• Meanwhile, trim the cauliflower florets, cutting away as much stem as possible. In three batches, break up the florets into a food processor and pulse until the texture resembles that of couscous.
• Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking the onions, stirring frequently, until the edges are golden brown and the onions have softened, about 6 minutes. Add the almonds, raisins, capers, garlic, lemon zest and red pepper flakes, and cook, stirring, until the almonds are golden, about 3 minutes.
• Add the cauliflower to the skillet, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes.
• Spoon the cauliflower into a large serving bowl, garnish with parsley and season to taste with salt. Serve warm.

LAMB PATTIES

Steps:

• Soak the bulgar in cold water for 30 minutes. Drain well, squeezing to remove excess water.
• Place all ingredients (except olive oil) in a bowl and mix well with your (clean) hands.
• Take about 2 tablespoons of the mix and roll into a ball. Place on a tray and flatten slightly. Cover the patties with plasic wrap and refrigerate for 15 minutes.
• Cover the base of a non-stick frying pan with oil and cook patties in batches over medium heat for 4 to 5 minutes each side, or until golden and cooked through.
• Good served with tabouli, yoghurt and Lebanese bread.

LAMB PATTIES WITH FATTOUSH SALAD

Steps:

• Heat a grill pan, large skillet, or outdoor grill over med-high heat.
• In a large mixing bowl, mix together the lamb, onion, spices, tomato paste, hot sauce, salt, pepper, pine nuts, and lemon zest.
• Form twelve 2 to 2 ½ inch balls.
• Flatten the balls into patties and drizzle with extra-virgin olive oil.
• Grill the patties for 2-3 minutes on each side.
• Hold the cooked patties on a plate under foil.
• In a large, shallow platter mix the mint, cilantro, parsley, romaine, and arugula with the tomatoes, radishes, scallions, cucumbers, and bell pepper.
• Dress the salad with lemon juice and salt; toss, then dress with extra-virgin olive oil to taste.
• Top the salad with the lamb patties and serve.

SPICY LAMB PATTIES

Steps:

• Preheat the grill for high heat.
• In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 4 patties.
• Lightly oil grill grate. Grill patties 5 minutes on each side, or until done.

CAULIFLOWER PATTIES

Steps:

• Bring water to boil in a saucepan. Add cauliflower; boil until tender, about 15 minutes. Strain cauliflower, transfer to a bowl, and mash with a fork.
• Stir almond flour, eggs, cayenne pepper, salt, and black pepper into cauliflower until well-combined; form into 1/4-cup sized patties.
• Heat 1 teaspoon olive oil in a skillet over medium heat. Fry patties in a single layer until golden brown, about 5 minutes per side. Repeat with remaining patties and olive oil.

SPICY LAMB PATTIES

Steps:

• Heat 1 tbsp oil in a large frying pan, fry the onions with the ginger, garlic and spices for 5 mins until soft, then tip into a large bowl to cool.
• Mix together the lamb, peas and egg with the onion and season with a little salt. Shape the mixture into 12 patties. You can freeze for up to one month at this stage, then defrost in the fridge. Alternatively, refrigerate up to 1 day in advance. Heat the remaining oil in the pan and fry the patties, 4 mins each side, or until cooked through.

SPICED MIDDLE EASTERN LAMB PATTIES WITH PITA AND YOGURT

Steps:

• For the sauce:
• In a small bow, whisk the yogurt with the lemon juice. Stir in the chopped herbs, season with salt and refrigerate until ready to use.
• For the patties and pita:
• In a bowl, use your hands to mix together all of the ingredients, except for the pita. Form the mixture into twelve 3-inch oval patties (about 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm
• Preheat a grill for at least 10 minutes and prepare it for grilling over moderately high heat. If you are using a charcoal grill, leave one area where you can grill the pita indirectly.
• Oil the grill grates and grill the patties until dark brown grill marks form on the bottom, 5 to 6 minutes. Flip the patties and grill for 4 to 6 minutes longer, until just cooked through.
• Meanwhile, wrap the pita in foil and set the package on the top shelf of a gas grill or in the cooler spot of a charcoal grill and allow them to warm through, 8 to 10 minutes.
• Wrap 2 or 3 patties in each pita, spoon some of the yogurt sauce alongside and serve with herb sprigs, passing the remaining yogurt sauce at the table.

SPICY MID-EASTERN LAMB PATTIES

Steps:

• Mix the lamb with egg, crumbs, coriander, cardamom, paprika, chili, cayenne& lemon juice.
• Mix well.
• Form into 4 patties.
• Lightly spray a non stick skillet with oil, over high heat brown one side of the patties.
• 3 minutes.
• Turn heat to medium, flip patties, cook for 3 minutes.
• Add the mushrooms& peppers, cover, turn heat to low medium and continue to cook until the mushrooms are brown and the peppers heated through apprx 10 minutes.
• Serve with veggies or as a hamburger on a bun.

SPICY SAUSAGE PATTIES

Steps:

• In large bowl, beat egg until foamy.
• Add pork, breadcrumbs onion, garlic, chili powdeer, hot pepper sauce, salt and pepper, oregano, cinnamon, cumin and cloves.
• Mix well.
• Divide mixture into 8 equal portions.
• Form into patties.
• Place on roasting rack.
• Cover with paper towel and microwave on HIGH for 2 minutes.
• Turn patties over.
• Microwave covered with paper towel at HIGH for 3 minutes or until cooked through, rotating rack once.

PAKISTANI-STYLE LAMB PATTIES

Steps:

• Saute' the onions in hot oil until they are translucent.
• Add the garlic and saute' briefly.
• Remove mixture from the heat.
• Soak the bread crumbs in water.
• Squeeze out any excess moisture.
• Combine the bread crumbs, onion, and garlic.
• Add the lamb, pine nuts, beaten eggs, tahnini, parsley, salt, pepper, and spices.
• Mix them together gently but thoroughly.
• Shape the mixture into patties and chill the patties.
• Grill or broil the patties to doneness.

SPICED LAMB PATTIES WITH NUTTY GARLIC SAUCE

Steps:

• Whisk garlic, almond butter, 2 tablespoons lemon juice, 2 tablespoons oil, and 2 tablespoons water in a small bowl until smooth; season with salt and pepper. Set sauce aside.
• Using your hands, gently mix lamb, onion, parsley, coriander, cumin, 2 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl just to combine. Form into twelve 3/4"-thick patties.
• Heat a dry large skillet, preferably cast iron, over medium heat. Working in 2 batches, cook patties, pressing slightly to flatten, until browned on the outside but still pink in the center, about 4 minutes per side. Transfer to wire rack set inside a rimmed baking sheet; let rest 5 minutes.
• Meanwhile, toss cabbage, cucumber, radishes, and remaining 2 tablespoons lemon juice and 2 tablespoons oil in a medium bowl; season with salt and pepper.
• Serve lamb patties with pita bread, salad, herbs, and reserved sauce.