Enjoy these with a dollop of minted yoghurt, mashed sweet potato & a big green salad. (Or pop in a lunchbox with veggie sticks.)

Makes 8

500g lamb mince (organic ideally)
1 brown onion, chopped
1 clove garlic, crushed
1 egg
1 cup cooked quinoa
1 tbs worcestershire sauce
1/2 cup chopped button mushrooms
1/4 cup chopped parsley
1-2 tbsp coconut oil, butter or extra virgin olive oil to fry
Optional: serve with plain yoghurt and chopped mint combined, or melt cheese over them.

Preheat oven to 180°C. Line a baking tray with baking paper.

Cook your quinoa according to pack instructions.

Combine lamb, mushrooms, onion and garlic in processor. Transfer the lamb mixture to a bowl.

Add the egg, cooked quinoa, worcestershire sauce and parsley. Use your hands to thoroughly mix the ingredients together. Shape into palm sized patties and set aside. (If you have time refrigerate patties for 30 minutes before cooking.)

Heat the oil in a large fry pan over medium. Add the patties in batches and fry for around 3 minutes either side. Once cooked, transfer to the baking tray and bake in the oven for around 10 minutes to ensure the meat is cooked through. (Thanks to One Handed Cooks for this recipe.)