Crunchy couscous lamb patties with humous

Crunchy couscous lamb patties with humous preparation time Serves: 4
Crunchy couscous lamb patties with humous cook time Cook: 1 hr
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    • Chopping boards
    • garlic crusher
    • knives
    • Small bowl
    • fork
    • measuring spoons
    • mixing bowls
    • kettle
    • measuring jug
    • Plates
    • baking tray
    • oven gloves
    • Can opener
    • colander
    • Lemon juicer
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    • 500 g Northern Ireland Farm Quality Assured lean minced lamb
    • 1 Clove of garlic
    • 6 Spring onions
    • 2 x 5 ml (2 tsp) Fresh mint
    • 1 Egg
    • 1 x 75 ml (1.5 tsp) Curry powder
    • 1 x 5 ml (1 tsp) Tomato puree
    • 75 g White breadcrumbs
    • Black pepper

    Coating for patties

    • 100 g Couscous
    • 1 x 5 ml (1 tsp) Chilli Powder
    • 1 Egg


    • 50 g Radishes
    • 1 Red onion
    • 1 x 400 g Can of chickpeas
    • 1 Small bag of baby spinach leaves


    • 1/2 Lemon
    • 1 x 15 ml (1 tbsp) Olive oil
    • 1 x 5 ml (1 tsp ) Honey

    To serve

    • 1 Small tub of roasted pepper humous
    • 4 Wholemeal pitta bread
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    • Pre-heat the oven to 180°C or gas mark 4.
    • Peel and crush the garlic. Remove the root and skin from the spring onions and slice finely. Chop the mint.
    • Crack 1 egg into a small bowl and lightly beat.
    • Place the lamb mince in a mixing bowl and add the garlic, spring onions, mint, beaten egg, curry powder, tomato puree and breadcrumbs. Season with black pepper. Mix all the ingredients together until thoroughly combined.
    • Using your hands, divide the mixture into 12 equal portions. Form the lamb mixture into equal size patties.  Cover and chill. Remember to wash your hands thoroughly after handling raw meat.
    • Prepare the couscous. Place the couscous in a heatproof bowl; pour 125ml boiling water over the couscous. Cover and leave to steam for 5 minutes until all the water has been absorbed. Separate the grains with a fork, add the chilli powder to the couscous and mix.
    • Crack the remaining egg into a bowl and lightly beat. Place the couscous on a large plate.
    • Dip each lamb pattie into the egg mixture, then into the couscous making sure they are well coated.  Remember to thoroughly wash your hands after handling raw meat.
    • Put the patties onto a baking tray. Cook the patties in the oven for 20 minutes.
    • Prepare the salad.  Finely slice the radishes. Peel and finely slice the red onion. Drain the chickpeas.  Place the ingredients in a bowl and mix in the spinach leaves.
    • Prepare the salad dressing.  Juice the lemon and pour into a small bowl. Add the olive oil and honey and mix together. Add to the salad.
    • Remove the lamb patties from the oven.  Serve the patties with the salad, pitta bread and a little humous.