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Lamb and spinach patties with chickpea salad
Lamb and spinach patties with chickpea salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 3 large green zucchini, sliced into strips lengthways
  • 125g (about 12) cherry tomatoes, halved
  • 80ml (1/3 cup) olive oil
  • 1 300g can chickpeas, rinsed, drained
  • Salt & freshly ground black pepper
  • 150g chopped frozen spinach, defrosted, well drained
  • 1.88 gm ground cumin
Instructions:
  • 1. Preheat the oven to 230°C. 2. Line a baking tray with foil. 3. Arrange zucchini and tomatoes cut-side up on the lined tray. 4. Drizzle 2 tablespoons of oil over the vegetables. 5. Bake for 10 minutes. 6. Flip the zucchini and bake for an additional 5 minutes, or until tender. 7. Let the vegetables cool slightly for 5 minutes. 8. Transfer the vegetables to a bowl. 9. Add chickpeas and 2 teaspoons of the reserved oil. 10. Season with salt and pepper, then toss everything together to combine.
  • While waiting, combine mince, spinach, garlic, and cumin in a bowl. Season with salt and mix thoroughly using your hands. Divide the mixture into 8 equal parts and shape each into a patty about 5.5cm in diameter. Heat the remaining oil in a non-stick frying pan over medium-high heat. Cook the patties for 10-12 minutes, flipping once, until they are cooked through.
  • Divide the flavorful chickpea salad onto plates, place patties on top, and finish with a sprinkle of fresh parsley.

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