Spicy Lamb Patties With Cauliflower-Almond Rice
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
37
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
450 g
Ground Lamb1 tbsp
Lemon Juice1 tbsp
Olive Oil1 tsp
Sea Salt1 pinch
Ground Black Pepper1 tsp
Ground Cumin1 tsp
Hot Paprika4 cloves
Garlic (minced)1 cup
Golden Raisins1 cup
Toasted Almond (sliced)2 tbsps
Parsley (chopped fresh)Directions:
1
Watch how to make this recipe
2
For the patties: Combine the lamb, harissa, cumin, paprika, salt, pepper and garlic in a bowl and mix well by hand
3
Form into eight 1/2-inch-thick patties (3 to 4 inches across)
4
Heat a grill pan over high heat
5
Grill the patties, working in batches if necessary, until the internal temperature reaches 160 degrees F, 1 to 2 minutes per side
6
For the rice: Combine the raisins and 1 cup of water in a microwave-safe bowl; microwave for 1 minute, then drain and set aside
7
Place the cauliflower florets in a food processor and pulse until the cauliflower resembles small pebbles, 3 or 4 pulses
8
Bring 1 1/2 cups water to a boil in a medium saucepan set over high heat
9
Add the cauliflower and cook, stirring, until tender, about 2 minutes
10
The water should be fully evaporated at this point, if not, drain the cauliflower using a fine mesh sieve
11
Remove the pan from the heat and stir in the raisins, almonds, parsley, lemon juice and olive oil
12
Season with salt and pepper
13
Serve the lamb patties over the cauliflower rice