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.

 

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