spiced sesame lamb patties
with baba ghanoush and pomegranate
- ⅓ cup (25g) fresh breadcrumbs
- 2 tablespoons milk
- 500g lamb mince
- 2 teaspoons ras el hanout
- 1 clove garlic, crushed
- ½ cup mint leaves, finely chopped
- 1 teaspoon finely grated lemon rind
- 1 tablespoon honey
- sea salt and cracked pepper
- ½ cup (75g) sesame seeds
- vegetable oil, for shallow-frying
- ½ cup (120g) store-bought baba ghanoush
- ¼ cup (35g) unsalted shelled pistachios, finely chopped
- 1 pomegranate, seeds removed
- 1½ tablespoons pomegranate molasses
- 1 tablespoon extra virgin olive oil
- red vein sorrel leaves, to serve
- Place the breadcrumbs and milk in a large bowl and set aside to soak for 5 minutes.
- Add the lamb mince, ras el hanout, garlic, mint, lemon zest, honey, salt and pepper to the breadcrumb mixture and mix well to combine. Roll tablespoonfuls of the mixture into 16 balls and flatten slightly.
- Place the sesame seeds in a medium bowl and roll the patties in the seeds to coat.
- Heat 1cm of the vegetable oil in a large non-stick frying pan over medium heat. Cook the patties, in batches, for 4–6 minutes each side or until golden and cooked through.
- Divide the baba ganoush and patties between plates. Sprinkle with the pistachio and pomegranate seeds, drizzle with the molasses and extra virgin olive oil, and top with the sorrel to serve. Makes 16.
Wine note: the light spices and sweet finish of this meal pairs perfectly with the Cloudy Bay Pinot Noir, 2014.
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