Lamb, mint and coriander burger

Ingredients

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 10–15g (small handful) mint, leaves only
• 25g (1 small bunch) parsley, leaves only
• 25g (1 small bunch) coriander, largest stalks removed
• 1 garlic clove, roughly chopped
• Generous 1⁄2 teaspoon sea salt
• 500g minced lamb
• Pinch of cayenne pepper
• Generous grinding of black pepper
• 1 small onion, finely chopped
• 1 teaspoon Dijon mustard
• 1 spring onion, very finely sliced
• Large handful of mung bean sprouts, roughly chopped (optional)
• Grapeseed or coconut oil, for frying

Method

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