Spicy lamb patties

Don’t dismiss Indian cooking as ‘too hard’ and leave it to your local curry house, try cooking this spicy lamb dish for starters

  • Prep:10 mins
    Cook:25 mins
    Plus cooling
  • More effort

Nutrition per serving

  • kcal 116
  • fat 8g
  • saturates 3g
  • carbs 2g
  • sugars 0.7g
  • fibre 0.3g
  • protein 9g
  • salt 0.1g


  • 2 tbsp sunflower oil
  • 1 onion, chopped
  • 1 tbsp ginger paste or grated fresh ginger
  • 1 tsp garlic paste or 2 crushed garlic cloves
  • 1 tsp ground mixed peppercorns
  • 1 tsp ground star anise
  • 1 tsp chilli powder
  • 500g lamb mince
  • handful frozen peas
  • 1 egg, beaten


  1. 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.

  2. 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.

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