LAMB AND QUINOA BURGERS

LAMB AND QUINOA BURGERS

Serves 4

1 Syn for the whole recipe, if not using pine nuts. Otherwise, 2.5 Syns per serving.

100g quinoa
400g extra lean minced lamb - I always get my butcher to mince me the leanest piece he has.
2 level tsp. harissa paste - 1 Syn
1 tbsp. tomato puree
25g toasted pine nuts, optional - 9 Syns

Put the quinoa and 300ml cold water into a pan, bring to the boil and simmer for 20 minutes or until all the water has been absorbed. Allow to cool slightly.
Meanwhile, mix the lamb, harissa, tomato puree and pine nuts (if using) together.
Stir in the slightly cooled quinoa and divide into 8 burger shapes. Press down slightly with your hand.
Spray a non-stick frying pan well with Frylight and cook the burgers, turning occasionally, for about 15 minutes or until cooked through.

These are gorgeous served on warmed, wholemeal pittas (if you have Syns to spare), stuffed with crunchy salad. Otherwise, we like them served with a jacket potato, filled with HEX cheese and a huge side salad.