Ingredients

• 500g organic diced lamb (or lamb mince)
• 1 brown onion, chopped
• 1 clove garlic, crushed
• 1 egg* (optional)
• 1 cup cooked quinoa (or use 1 cup breadcrumbs*)
• 1 tbs Worcestershire sauce*
• 1/2 cup chopped button mushrooms
• 1/4 cup chopped parsley
• 1 tbsp extra virgin olive oil to fry
• 1/2 cup grated cheese*
• *Note: some Worcestershire sauce is not gluten free. If you are catering to allergies, leave out the egg, cheese or breadcrumbs.

Method

Step 1

Preheat oven to 180°C. Line a baking tray with baking paper. Cook your quinoa according to pack instructions. -

Step 2

Using a food processor, process the lamb until finely chopped. Add the mushrooms, onion and garlic and process to combine. -

Step 3

Transfer the lamb mixture to a bowl. Add the egg, cooked quinoa, Worcestershire sauce and parsley. Use your hands to thoroughly mix the ingredients together. Shape into palm sized patties and set aside. If you have time refrigerate patties for 30 minutes before cooking. -

Step 4

Heat the oil in a large fry pan over medium. Add the patties in batches and fry for around 3 minutes either side. Once cooked, transfer to the baking tray and bake in the oven for around 10 minutes to ensure the meat is cooked through. -

Step 5

If serving immediately, I added some grated cheese to melt over the top. Freeze patties individually. -