Spiced lamb patties with honey-roast butternut chips
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Spiced lamb patties with honey-roast butternut chips
Recipe by Annie Bell
Swap potatoes for honey-roast butternut chips for a lighter meal
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
575Kcal
Fat
30gr
Saturates
8gr
Carbs
38gr
Sugars
21gr
Fibre
11gr
Protein
34gr
Salt
0.7gr
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Ingredients
For the patties
- 1 x 30g pack flat-leaf parsley
- 1 shallot, roughly chopped
- ½ tsp sumac
- 1 garlic clove
- 3 tsp extra-virgin olive oil
- 250g minced lamb (10% fat)
- 100g reduced-fat houmous, to serve
For the chips
- 600g butternut squash, peeled and cut into 1-2 cm thick chips around 6-8 cm long
- 3 tsp extra-virgin olive oil
- 1 tbsp clear honey
- 1 tsp poppy seeds
- 100g baby spinach
Step by step
Get ahead
Make the burgers the day before and keep them covered in the fridge. They can also be frozen.
- Put the parsley, shallot, sumac, garlic and 2 teaspoons of oil in a processor and blitz to a coarse purée. Add the lamb and a little seasoning, pulse briefly to combine, then shape into 4 patties, about the size of a clementine. Flatten, cover and chill in the fridge.
- Heat the oven to 240°C, fan 220°C, gas 8. Toss the butternut chips with 2 teaspoons of oil and some seasoning in a large roasting tin, then drizzle over the honey. Roast for 30-45 minutes, gently turning them halfway through. Scatter over the poppy seeds, then toss the spinach with 1 teaspoon of oil and scatter over the top. Return to the oven for 5 minutes to wilt.
- Once the spinach goes into the oven, fry the patties in the remaining teaspoon of oil for 2-3 minutes either side until golden and firm when pressed, then drain on kitchen roll. Gently mix the spinach through the butternut chips and serve with the patties and houmous.
