Spicy Lamb Patties With Cauliflower-Almond Rice
Ready In: 30 mins
Serves: 4
Ingredients
Lamb Patties
- 1 lb ground lamb
- 2 teaspoons harissa
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon hot paprika
- 1⁄4 teaspoon sea salt
- 1 pinch ground black pepper
- 4 garlic cloves, minced
Cauliflower Rice
- 1⁄3 cup golden raisin
- 1 large head cauliflower, cut in 2-inch florets (about 2 1/2 pounds)
- 1⁄3 cup toasted sliced almonds
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- salt & freshly ground black pepper
Directions
- For the patties: Combine the lamb, harissa, cumin, paprika, salt, pepper and garlic in a bowl and mix well by hand. Form into eight 1/2-inch-thick patties (3 to 4 inches across).
- Heat a grill pan over high heat. Grill the patties, working in batches if necessary, until the internal temperature reaches 160 degrees F, 1 to 2 minutes per side.
- For the rice: Combine the raisins and 1 cup of water in a microwe-safe bowl; microwave for 1 minute, then drain and set aside.
- Place the cauliflower florets in a food processor and pulse until the cauliflower resembles small pebbles, 3 or 4 pulses.
- Bring 1 1/2 cups water to a boil in a medium saucepan set over high heat. Add the cauliflower and cook, stirring, until tender, about 2 minutes. The water should be fully evaporated at this point, if not, drain the cauliflower using a fine mesh sieve.
- Remove the pan from the heat and stir in the raisins, almonds, parsley, lemon juice and olive oil. Season with salt and pepper.
- Serve the lamb patties over the cauliflower rice.
- Cook's Note: If you can't find harissa, substitute with 2 teaspoons tomato paste mixed with 1/4 teaspoon cayenne pepper and 1/4 teaspoon lemon juice.
- Use gloves when forming the patties to avoid getting the spicy paste in your eyes.
- You can also cook the patties in a 350 degree F oven until cooked through.
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