Lamb Patties
by Nikki Kedge

 
lamb patties
                 
1 kg uncooked minced lamb
1 large onion, peeled and finely chopped
1 teaspoon chopped parsley
½ teaspoon chopped tarragon or thyme
½ teaspoon ground nutmeg
½ teaspoon Cayenne pepper
salt and black pepper
125g fine brown breadcrumbs
2 medium size free-range eggs, beaten
1 clove crushed garlic (optional)		 Ingredients for 8-10 patties depending on size

These farmhouse patties were made originally with mutton from sheep that were usually four years old, these days mutton is quite difficult to obtain, though it is making a welcome comeback with the return of traditional farming practices.

Method
Combine all the ingredients together in a large bowl.  Form the mixture into flat, round 'cakes'.  Chill for a few hours or overnight in the refrigerator.  Fry the patties in hot cooking oil for approximately 7 minutes on each side until golden brown.  Serve with mustard or caper sauce.

*Cook's note
Lamb patties are ideal for barbecues, instead of frying in oil, brush with a little oil and pop on the barbecue.

Nikki is a food historian, food journalist, writer, food programme presenter and interviewer.  She has also provided us with a recipe for partridge in pear sauce on our Game Recipe page.

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