Lamb Patties with Roasted Courgette and Lemon Rice

• 600glamb mince
• 1small onion, coarsely grated
• 2garlic cloves, finely grated
• 15gmint, finely chopped
• 30mllemon juice
• 2gfinely grated lemon zest
• 50gfresh breadcrumbs
• 1egg
• fine salt
• black pepper
• 500gcourgettes, cut into 2cm chunks
• 250gcherry tomatoes
• 30mlolive oil
• 300gbasmati rice, rinsed
• 550mlwater
• chilli flakes, for the table (optional)

Method

1. 1Heat the oven to 220°C/200°C fan. Squeeze the grated onion firmly over the sink, then mix it with the lamb, garlic, mint, half the lemon zest, breadcrumbs, egg, salt and pepper. Shape into 8 flattened patties.
2. 2Chill the patties for 20 minutes until firm enough to handle. Roast the vegetables during this time.
3. 3Toss the courgettes and tomatoes in a large roasting tin with half the olive oil, salt and pepper. Roast for 15 minutes until the courgettes are starting to colour at the edges.
4. 4Turn the vegetables, then sit the lamb patties over them. Roast for 20 minutes until the patties are deeply browned, steaming hot throughout and have no pink remaining in the centre.
5. 5When the patties go into the oven, put the rice and water in a medium saucepan with a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 10 minutes until small holes appear across the surface.
6. 6Take the rice off the heat and leave it covered for 10 minutes until the grains are tender and separate. Keep the patties in the switched-off oven with the door closed if they finish first.
7. 7Fluff the rice with the remaining olive oil, remaining lemon zest and all the lemon juice. Spoon onto plates, then divide the roasted courgettes, tomatoes and lamb patties over the top. Put chilli flakes on the table for adults.

Per serving

kcal

761

protein

38.9g

fibre

4.3g

carbs

71.4g

fat

35.1g