SERVES 8  I   DIFFICULTY Easy
COOK TIME 35  I  PREP TIME 30

• 1/2 cup quinoa
• 1 cup chicken stock
• 1/4 cup olive oil
• 1 small brown onion, peeled & finely chopped
• 1 large clove garlic, peeled & crushed
• 1 tsp ras el hanout
• 250 g fresh beetroot, peeled & finely grated
• 500 g lamb mince
• 1 egg, lightly whisked
• 1/4 cup finely chopped fresh mint
• 2 tbsp finely chopped coriander
• 2 tbsp finely chopped flat leaf parsley
• Sea salt and freshly ground black pepper

• 8 sourdough rolls, halved
• 2/3 cup tomato chutney
• 2/3 cup tzatziki
• 30 g baby rocket leaves

Method

1. 1. Place quinoa & chicken stock together in a small saucepan over a medium heat. Bring to the boil, reduce heat to low & simmer for 15 minutes. Drain & allow to cool.
   2. Meanwhile, place 1 tablespoon olive oil, onion, garlic & ras el hanout together in a small saucepan over a low heat.
   3. Cover & cook for 10 minutes or until onion is soft. Remove from heat & allow to cool.
   4. In a large mixing bowl, combine cooked, drained quinoa, onion mixture, beetroot, lamb, egg, mint, coriander, parsley & seasoning together, mixing until well combined.
   5. Divide mixture into 8 equal patties.
   6. Heat a large non-stick frying pan over a medium heat.
   7. Add 1 tablespoon olive oil & cook 4 lamb patties for 3–4 minutes on each side. Repeat with remaining lamb patties.
      
      
   To serve, place 1 tablespoon chutney on the base of each roll, followed by a lamb pattie, 1 tablespoon tzatziki & some baby rocket leaves. Repeat process with remaining rolls.