- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Easy
Young and old will love this flavoursome and varied take on a midweek meal.
Ingredients
- 500g lean lamb mince
- 1 long red chilli, finely chopped
- 1 tablespoon Moroccan seasoning
- Canola oil cooking spray
- Tamar Valley Greek Style Yoghurt, to serve
- Mountain bread wraps, to serve
Carrot and raisin salad
- 3 medium carrots, peeled, halved lengthways, thinly sliced
- 1/3 cup raisins, chopped
- 60g baby spinach
- 1/4 cup small fresh mint leaves
- 1/3 cup fresh coriander leaves
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon olive oil
Method
- Step 1Make carrot and raisin salad Cook carrot in a saucepan of boiling water for 3 to 4 minutes or until just tender. Drain. Refresh under cold water. Place carrot in a large bowl. Add raisins, spinach, mint, coriander, vinegar and oil. Toss to combine.
- Step 2Combine mince, chilli and seasoning in a bowl. Shape into eight 2cm-thick patties.
- Step 3Spray barbecue plate or chargrill with oil. Heat over medium heat. Cook patties for 3 to 5 minutes each side or until cooked through.
- Step 4Place patties on plates. Serve with carrot salad, yoghurt and wraps.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1561 kj
Energy
22g
Fat Total
8g
Saturated Fat
3g
Fibre
28g
Protein
81mg
Cholesterol
128.82mg
Sodium
13g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: Use beef mince instead of lamb and save around $2.49 in total.
Related Video
- Author: Liz Macri
- Image credit: Steve Brown
- Publication: Super Food Ideas
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