Curried Lamb & Pumpkin Patties
From The Pumpkin & Squash Cookbook
Prep time: 30-45 minutes
Broiling time: 10 minutes
1 onion, chopped
1 large garlic clove
1 tbsp curry powder
½ Jalapeno pepper, seeded & chopped
½ green pepper, chopped
1 tbsp oil
1 lb/454g ground lamb
1 cup thick pumpkin puree (fresh or canned)
1 cup Panko breadcrumbs
Oil for cooking
1. In a blender or food processor, blend onion, garlic, curry powder, jalapeno, green pepper until smooth.
2. Heat the oil in a large skillet, add the lamb and cook on high heat until browned all over, stirring frequently to break up any lumps of meat (about 5-8 minutes). Add the onion paste, cook another 2-3 minutes. Stir in the pumpkin and cook until it’s heated through. Season to taste.
3. Place the mixture in a large bowl and stir in the breadcrumbs to make the mix more moldable but still moist. Allow it to cool and shape into patties (I made 8). The original recipe actually is for kofta – patties molded around wooden skewers. I went for the easy route.
4. Place on a lipped & lined cookie sheet and broil for 5 minutes or so per side. The patties should be crispy and golden on the outside.
Serve with Cauli-flied Rice, steamed basmati rice or, go multi-cultural and serve them with roasted potatoes. We had some hot Indian pickles to go with them as well.
Related links: Food and Drink recipes lamb