East Indian Lamb Patties
Savor the bold and aromatic flavors of these East Indian Lamb Patties, a delightful fusion of fragrant spices and juicy lamb. Infused with a medley of ground cumin, coriander, turmeric, and garam masala, and balanced with fresh cilantro, ginger, and a touch of lemon juice, these patties are bursting with authentic Indian-inspired taste. The addition of breadcrumbs and a beaten egg ensures a perfectly soft yet firm texture, while a quick pan-fry yields a gorgeous golden-brown crust. Ready in just 35 minutes, these versatile patties can be served hot with tangy chutneys, cooling yogurt sauce, or even tucked into a wrap for a quick and flavorful meal. Perfect for appetizers, snack time, or as a show-stopping centerpiece in your dinner spread!
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 tablespoon, freshly grated Ginger
- 1 finely chopped (optional) Green chili
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Fresh cilantro
- 1 tablespoon Lemon juice
- 0.5 cup Breadcrumbs
- 1 large, beaten Egg
- 2 tablespoons (for frying) Vegetable oil
Instructions
In a large mixing bowl, combine ground lamb, finely chopped onion, minced garlic, and freshly grated ginger.
Stir in the green chili, ground cumin, ground coriander, turmeric powder, garam masala, salt, and black pepper.
Add the chopped fresh cilantro and lemon juice, and mix well to evenly distribute the spices.
Incorporate breadcrumbs and the beaten egg into the mixture. Mix until the ingredients bind together well.
Divide the mixture into equal portions and shape them into small, flat patties about 2-3 inches in diameter.
Heat vegetable oil in a large skillet or frying pan over medium heat.
Place the patties in the skillet, ensuring not to overcrowd them. Cook in batches if necessary.
Fry the patties for 4-5 minutes on each side, or until they are golden brown and cooked through.
Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil.
Serve the East Indian Lamb Patties hot with chutney, yogurt sauce, or as part of a larger meal.
Nutrition Facts
Calories |
2015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.0 g | 169% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 23.8 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 4369 mg | 190% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 12.2 g | ||
| Protein | 139.0 g | 278% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 296 mg | 23% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2349 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
