Flavorful lamb patties seasoned with fresh mint and cumin, served over nutty buckwheat with sweet roasted carrots and parsnips. A complete, satisfying, and naturally gluten-free meal.
Ingredients
- 400g lean lamb mince
- 200g buckwheat groats
- 300g carrots
- 300g parsnips
- 1 medium red onion
- 3 cloves garlic
- 20g fresh mint, chopped
- 20g fresh parsley, chopped
- 1 lemon
- 30ml olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. Chop the carrots and parsnips into bite-sized pieces, toss with 15ml of olive oil, salt, and pepper on a baking sheet, and roast for 25-30 minutes until tender.
- 2.Meanwhile, rinse the buckwheat groats. In a saucepan, combine the buckwheat with 400ml of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until all water is absorbed.
- 3.Finely chop half the red onion, all the garlic, the fresh mint, and half of the parsley. In a bowl, combine the lamb mince with the chopped aromatics, cumin, coriander, salt, and pepper. Mix well and form into 8 small patties.
- 4.Heat the remaining 15ml of olive oil in a large frying pan over medium-high heat. Cook the lamb patties for 4-5 minutes per side until browned and cooked through.
- 5.Once the buckwheat is cooked, fluff it with a fork. Stir in the remaining chopped parsley and the juice of half a lemon.
- 6.Divide the herbed buckwheat among four plates. Top with the roasted root vegetables and two lamb patties per serving. Serve with a lemon wedge on the side.
Nutrition Information
Why this recipe
This balanced dish is rich in high-quality protein from lamb and complex carbs from buckwheat, promoting sustained energy. The root vegetables provide essential fiber, vitamins, and minerals for a nutritious and wholesome meal.
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