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Moroccan lamb, chickpea and carrot burgers recipe

Name: Moroccan lamb, chickpea and carrot burgers recipe
Yield: Serves 4
Cuisine: Moroccan recipes
Ingredients: 410g tin chickpeas, drained and rinsed; 2 carrots, coarsely grated; 2 garlic cloves, crushed; 2 tsp ras el hanout (see tip); 1 tsp ground cumin; 1 red chilli, deseeded and finely chopped; 1 medium free-range egg; Large handful of fresh coriander, chopped; 150g lamb mince; 2 tbsp olive oil; Squeeze of lemon juice; Flour for dusting

Published: 30 Apr 11
Updated: 18 Mar 24

This recipe uses North African dried spice mixture Ras el hanout. We like Bart’s, which is widely available in supermarkets.

Easy
May 2011

Test kitchen approved

Serves 4
Takes 20 min to make, 3-4 min to cook, plus chilling

This recipe uses North African dried spice mixture Ras el hanout. We like Bart’s, which is widely available in supermarkets.

Dairy-free recipes

Nutrition: per serving

Calories: 264kcals
Fat: 11.7g (3.2g saturated)
Protein: 10.2g
Carbohydrates: 20.4g (4.7g sugar)
Fibre: 2.6g
Salt: 0.2g

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Ingredients

410g tin chickpeas, drained and rinsed
2 carrots, coarsely grated
2 garlic cloves, crushed
2 tsp ras el hanout (see tip)
1 tsp ground cumin
1 red chilli, deseeded and finely chopped
1 medium free-range egg
Large handful of fresh coriander, chopped
150g lamb mince
2 tbsp olive oil
Squeeze of lemon juice
Flour for dusting

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Method

Combine the chickpeas, half the carrots, the garlic, dried spices, chilli, egg and most of the coriander in a bowl and season. Put half in a food processor (reserving the rest) and pulse to make a smooth paste.
Return the paste to the bowl and mix with the reserved mixture and the lamb. Shape into 8 small burgers, flatten slightly and chill in the fridge, covered, for at least 15 minutes to firm up.
Meanwhile, put the remaining carrots in a bowl with the rest of the coriander, then toss with 1tbsp oil and the lemon juice. Set aside.

Heat the remaining oil in a non-stick frying pan over a medium heat. Dust the burgers with flour and fry for 3-4 minutes on each side until golden and cooked through. Serve with the carrot salad, potato wedges and soured cream.

Recipe from May 2011 Issue

Nutrition

Nutrition: per serving

Calories: 264kcals
Fat: 11.7g (3.2g saturated)
Protein: 10.2g
Carbohydrates: 20.4g (4.7g sugar)
Fibre: 2.6g
Salt: 0.2g

delicious. tips

Make it veggie: Omit the lamb and add an extra tin of chickpeas. In step 1, whizz three-quarters of the mixture rather than half, then continue as in the recipe.