This is one of my favourite ways with minced lamb. Serve with oven-baked, sweet potato fries, a large salad and homemade tomato ketchup or a refreshing tzatziki. The bean sprouts add some crunch to the patties but if you are making these ahead to freeze, omit them.
Makes 4 extra large or 8 medium patties.
Toast the cumin and coriander seeds in a dry, medium-hot frying pan for a couple of minutes until fragrant. Tip out, allow to cool slightly, then grind with a pestle and mortar or in a spice grinder. Set aside.
Chop the herbs as finely as possible. You could use a small food processor to do this, although I find it less efficient than doing it by hand. Set aside.
Grind the garlic and salt into a paste, using a pestle and mortar. Scrape this into a large mixing bowl and add all the other ingredients. Mix thoroughly with your hands and shape into 4 very large or 8 smaller patties.
Heat a little grapeseed or coconut oil in a large frying pan and fry the patties over a medium to high heat until cooked to your liking – 5–7 minutes each side for the large patties, 4–5 minutes each side for the smaller ones.
Good Better Green by Zita Steyn (Quadrille £16.99) Photography: Nassima Rothacker