TURKISH-SPICED LAMB PATTIES & WARM CARROT SALAD

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles

	FOR THE LAMB PATTIES
	500g lamb mince
	2 cloves garlic, thinly sliced
	½ a small onion, chopped
	½ teaspoon turmeric
	¼ teaspoon chilli flakes
	1 teaspoon ground cumin
	1 teaspoon dried mint
	1 teaspoon salt
	1 teaspoon oregano
	FOR THE CARROT SALAD
	5 medium carrots (approx 700g), peeled and sliced
	olive oil, to fry
	2 cloves garlic
	1-2 tablespoons harissa
	red wine vinegar
	coriander, chopped, to serve

1.	In a food processor blitz the lamb mince with the garlic, onion, turmeric, chilli flakes, ground cumin, dried mint, oregano and salt, currants and pistachios.
2.	Add a beaten egg and mix through.
3.	Shape into patties.
4.	Fry for 3-4 minutes each side to cook.
5.	Fry the carrots in olive oil until starting to darken
6.	Add the garlic, cumin seeds, harissa and a dash of water.
7.	Fry stirring occasionally until the carrots are tender.
8.	Add a dash of red wine vinegar, season with salt and add chopped fresh coriander to finish.