Cantonese lamb patties
Feed the family these delicious and nourishing Cantonese inspired lamb patties – packed full of fresh and authentic Asian flavours, this is sure to be a family favourite in no time!
4 chinese dried mushrooms
1 tbsp olive oil
1 small brown onion (80g), finely chopped 1 tbsp finely chopped lemon grass
2 cloves garlic, crushed
1 tbsp finely grated fresh ginger
1 kg minced (ground) lamb
3 green onions, chopped coarsely
1 tbsp soy sauce
1 tbsp hoisin sauce
¼ tsp sesame oil
1 egg, beaten
130g jasmine rice
120g bean sprouts
1 tbsp fresh mint leaves
Sweet chilli lime dressing
60ml sweet chilli sauce
1 tbsp water
1 tbsp finely chopped fresh coriander leaves
1 tbsp lime juice
Cover mushrooms with boiling water in a small heatproof bowl; stand for 20 minutes, drain. Discard stems; chop caps finely.
Heat olive oil in a large frying pan over medium-high heat; cook onion, lemon grass, garlic and ginger, stirring, for 4 mins or until onion is soft. Cool.
Combine mushroom and onion mixture in a large bowl with lamb, green onion, sauces, sesame oil, egg and breadcrumbs.
Shape mixture into 12 patties; cook, in batches, over medium heat, in a large oiled frying pan until browned and cooked through.
Boil, steam or microwave rice until tender; drain.
Combine ingredients for sweet chilli lime dressing in a screw-top jar; shake well.
Serve patties with rice, sprouts, mint and dressing.