SPICY LAMB & POTATO BURGERS
(Tikkis)
Usually, I make these in a batch and freeze them. They come in very handy if you are in a hurry. Just take them out the freezer, heat up and they are ready to eat either in a burger bun or by themselves. Another good reason to have them in the freezer is when you have unexpected guests, you don’t have to cook, ready-made burgers await you, just add in some salad and toppings. The cooking method is split in to three categories. It is not difficult, firstly the mince is cooked in the pan and then the potato element is cooked and then combined and fried. A must have for your freezer. This dish may seem difficult but believe me it is simple. Ideal for all occasions. Enjoy.
Suitable for: Gluten free
Prep: 50 mins, Cooks In: 30 mins
Serves: 15-20 people
Ingredients:
Lamb:
1.8kg minced lamb
6 garlic cloves peeled
2 inches ginger peeled /sliced
10 to 12 small green chillies (Strength varies please be cautious)
2 small to medium onions peeled/sliced
3 level tsp salt or to taste
1 heaped tsp coriander powder
1 heaped tsp cumin powder
Potato:
6 large potatoes boiled and mashed
1 ½ level tsp salt or to taste
¾ level tsp red chilli powder
½ tsp coriander powder
½ tsp cumin powder
juice of 1 lime or lemon
handful of chopped coriander
Frying:
5 large eggs
½ tsp salt or to taste
¼ tsp red chilli powder
Plain flour for coating
1 litre of oil for frying (I use sunflower)
Method:
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To cook the lamb place all the ingredients in a saucepan on medium heat until the water is dry
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Whilst the mince is cooking keep stirring to avoid any lumps.
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Once cooked leave on one side to cool
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Add the mixture into a food processor and blend together and leave on one side
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Boil the potatoes, then mash with all its ingredients and mix well
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Combine lamb and potato mixture well. You can taste this and adjust seasoning if required.
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Divide and shape into small round burgers, you can make up to 20 to 30 burgers.
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To fry whisk the eggs, salt and red chillies in a bowl
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Add some flour on a small plate for coating
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Heat the oil in the frying pan, to check if it is hot enough take a little of the egg mixture on a fork and drop it in the oil, this will bubble up straight away
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Coat the burgers in flour then egg and fry them.
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Turn and ensure the egg has sealed on one side within 5 seconds. Cook until evenly golden brown all over.
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Remove with a slotted spoon and place on kitchen towel to drain
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Serve with chips or salad.