Moroccan Lamb Burgers with Carrot & Pine Nut
Succulent little nutrition bombs, these mini-burgers - call them patties or koftas if you want to be fancy - will be perfect for this weekend's barbeque weather. If the forecast is wrong, don't fret, they're delicious cooked on a griddle or in a frying pan too. Serve with the spicy yogurt sauce below, or, if you have a copy of Go Faster Food for Kids, the homemade tomato ketchup or salsa from the book.
Planning an active weekend?
Well-balanced with good quality protein, carbohydrate, vitamins A, C and K, vitamin B6, thiamin, niacin, potassium and Omega 3s, these also make a speedy post-training snack. They'll to promote muscle recovery and replenish glycogen levels as well as body salts lost through sweat.
Do these work in class?
These burgers are tried and tested in class too, and in my experience, loved by kids of all ages.
You'll see below that I've given a photographic step by step method - great for those who find it hard to follow instructions.
Moroccan Lamb Burgers with Carrot & Pine Nuts
Ingredients to make 38 - 40 mini burgers/patties
1 small onion, very finely chopped
1 garlic clove, crushed
1 small carrot, finely grated
400g lamb mince
40g pine nuts, crushed with a pestle & mortar
1 egg, lightly beaten
2 tsp ground coriander
1 tbsp finely chopped mint leaves
Salt and freshly ground black pepper
1 tbsp olive oil
1 tbsp sunflower oil for frying the meatballs
Pitta bread and crisp salad leaves to serve
For the yoghurt sauce
200ml low-fat, natural yoghurt
Pinch of chilli powder
½ tsp ground cumin
½ tsp ground coriander
4. Heat the sunflower oil in a large frying pan and fry the meatballs for about 6 minutes, turning every two minutes so that they are golden-brown all over.
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Prep time 5 mins | Chill 30 mins | Cook 10 mins
1. Gently fry the onion and the garlic in the olive oil until soft and translucent. Leave to cool for a couple of minutes. Spoon the onion mixture into a large bowl and then add all the other ingredients except the sunflower oil. Mix with a wooden spoon or with your hands until everything is well combined.
2. Form small balls with your hands, about 1.5-2 cm in diameter, the size of a large marble.
If you have time, cover and leave in the fridge for at least 30 minutes.
3. Combine the ingredients for the yoghurt sauce and warm the pitta breads.
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5. Stuff the pittas with some salad leaves, add a few meatballs and drizzle over the yoghurt sauce.