Lamb Patties with Lebanese Spices

Ingredients

• 1 kg minced lamb
• 3 large tbsp epicure lebanese paste
• 1/2 tsp cracked black pepper
• 2 shallots (peeled & finely diced)
• 4 tblsp olive oil
• 14 dates (de-stoned & finely chopped)
• 4 tblsp fresh mint (chopped)
• 4 tblsp fresh coriander (chopped)
• 2 tblsp clear honey

Method

1. Heat half the olive oil in a frying pan, fry the shallots with the Lebanese paste for 5 minutes until soft, then tip into a large bowl to cool.
2. Mix together the rest of the ingredients with the cooled shallots ensuring all of the pattie mix is evenly disturbed.
3. Shape the mixture into 14/16 patties. You can freeze for up to 2 months at this stage, then defrost in the fridge. Alternatively, refrigerate up to 1 day in advance.
4. Heat the remaining olive oil in a pan and fry the patties for 4/5 minutes on each side (batches of 4 -5) or until cooked through.
5. Serve immediately