MOROCCAN LAMB BURGERS

MOROCCAN LAMB BURGERS

 

Serves 4

Approx. 1 - 1.5 Syns per serving, if using shop-bought breadcrumbs

500g extra lean lamb mince
2 level tsp. Harissa paste - 1 Syn
2 eggs, beaten
25g Paxo dried breadcrumbs - 4.5 Syns (Or make your own and count as part HEX or Syn it. Less Syns than shop bought. Blend bread to make breadcrumbs and, either dry out in a low temp. oven or leave on a baking tray over-night, loosely covered with a tea towel).
2 tbsp. chopped mint

Coleslaw to accompany -

1 small red onion
2 carrots, coarsely grated
125g FF Greek yoghurt
Zest of 1 orange, plus 3 tbsp. juice

In a large bowl, mix together the mince, harissa, eggs, breadcrumbs and mint.
Leave for 5 minutes, then divide the mixture into 4 equal burger shapes.
Spray a large, non-stick frying pan with Frylight and set over a medium heat. Add the burgers and loosely cover with a sheet of foil. Cook for 8-10 mins, turning once, or until the juices run clear. You can also cook these on a hot BBQ for roughly the same amount of time. Spray with Frylight before cooking.
Meanwhile, combine all the coleslaw ingredients in a bowl, then season with white pepper.