You can substitute lean ground beef for the lamb, or ground chickpeas for a vegetarian alternative. For a spicier patty, substitute seeded minced Serrano chilies for jalapeño pepper. Serve with sliced Ontario greenhouse cucumbers, yogurt and pita pockets.
- 1 lb (500 g) Ontario Red Potatoes, peeled and cubed (about 5 potatoes)
- 8 oz (250 g) lean ground Ontario Lamb
- 1/2 tsp (2 mL) each ground turmeric and ground cumin
- 1 Ontario Egg, beaten
- 1 cup (250 mL) Ontario Corn Kernels
- 1 Ontario Carrot, grated
- 2 cups (500 mL) thinly sliced Ontario Spinach Leaves
- 2 Ontario Green Onions, thinly sliced
- 1 Ontario Jalapeño Pepper, seeded and minced
- 3 cloves Ontario Garlic, minced
- 1 tbsp (15 mL) minced fresh gingerroot
- 1/2 cup (125 mL) minced fresh Ontario Coriander
- 1/4 cup (50 mL) dry bread crumbs
- 1 tbsp (15 mL) vegetable oil
- Salt and pepper
- In saucepan, add enough salted water to cover potatoes by 1-inch (2.5 cm); cover and bring to boil. Reduce heat and simmer until tender, about 12 minutes. Drain and return to pot. Cook over low heat for 30 seconds to evaporate moisture. Place in large bowl; mash to make about 2 cups (500 mL).
- Meanwhile, in non-stick skillet, cook lamb over medium-high heat, stirring, until browned, about 10 minutes. Drain off fat. Stir in turmeric and cumin; cook for 1 minute. Add to potatoes. Add egg, corn, carrot, spinach, green onions, jalapeño, garlic, ginger, coriander, bread crumbs, and salt and pepper to taste; lightly mix together.
- Divide into 12 portions, using 1/4 cup (50 mL) for each. Using wet hands, shape each into 3/4-inch (2 cm) thick patty.
- Heat oil in large non-stick skillet over medium heat. Cook patties, in batches, until golden-brown and digital rapid-read thermometer inserted into centre reads 160°F (71°C), about 6 minutes per side.
Recipe and photography courtesy of Foodland Ontario
- Serving Size: 1 patty
- Calories: 118
- Sodium: 88 mg
- Fat: 6 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 6 g