Spiced Lamb Patties with Psyllium 'Tabbouleh'

Enjoy the flavours of the Eastern Mediterranean with these juicy, spiced lamb patties. They're paired with a revolutionary 'tabbouleh' that uses cauliflower rice and psyllium for a high-fibre, grain-free base, loaded with fresh parsley and mint.

Method

1. 1

   First, prepare the 'tabbouleh'. In a large bowl, mix the riced cauliflower with the psyllium husk powder. Add the chopped parsley, mint, and diced tomato.

2. 2

   Drizzle with 1 tbsp of olive oil and the lemon juice. Toss well and set aside for the flavours to meld and the psyllium to absorb moisture.

3. 3

   In another bowl, combine the lamb mince with the cumin, coriander, salt, and pepper. Form into 6 small, flat patties.

4. 4

   Heat the remaining 1 tbsp of olive oil in a skillet over medium-high heat. Cook the lamb patties for 3-4 minutes per side, until browned and cooked through.

5. 5

   Serve the hot lamb patties immediately alongside the fresh cauliflower tabbouleh.

6. 6

   Garnish with an extra squeeze of lemon if desired.