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!

Prep 0 h : 20 m
Cook 0 h : 30 m


  • 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

    ΒΌ tsp sesame oil

    1 egg, beaten

    35g breadcrumbs

    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.