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Lamb patties with squash and rice
This recipe is an adaptation of a popular Persian dish called Kadu Polo. It consists of layers of rice, lamb patties and pumpkin.
What you need
- For the lamb patties
- 450 g minced lamb
- 1 onion, peeled and finely chopped
- 4 1/2 tsp chopped fresh mint
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp ground cinnamon
- seasoning
- 3 tsp sunflower oil for frying
- 15 g butter
- For the rice and squash layer
- 450 g cooked long grain rice
- 75 g butter, melted
- 350 g winter squash, peeled, de-seeded and chopped
- 6 tsp soft brown sugar
Method
Preheat oven to 190°C.
Mix together the lamb, onion, mint, nutmeg, cinnamon and plenty of seasoning. Divide the mixture into portions (allowing 2 per serving) and shape into small round patties.
Melt the oil and butter together in a frying pan. Fry four patties over a medium heat for 3-4 min or until evenly browned. Remove from pan and drain well on kitchen paper. Repeat with remaining patties.
Place half the cooked rice in the base of a greased ovenproof casserole dish and pour over half the melted butter. Arrange the lamb patties on top and cover with the remaining rice. Top with the chopped squash. Sprinkle with the sugar. Pour over the remaining butter.
Cover the dish with a lid or foil. Cook in the oven for 25-30 min or until piping hot. Serve immediately.
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Preparation 15 minutes Cook 31 minutes Total 46 minutes -
Energy 707 kcal/serving Fat 12.7 g/serving Carbohydrates 174.48 g/serving Glycaemic Index 48 Glycaemic Load 21.24 
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 2959 | 771 | 10475 | 8350 |
| Energy (kcal) | 707 | 184 | 2500 | 2000 |
| Protein (g) | 23.4 | 6.09 | ||
| Carbohydrate (g) | 43.9 | 11.5 | 345 | 275 |
| Fat (g) | 48.6 | 12.7 | 95 | 70 |
| Fat (saturated) (g) | 23.3 | 6.09 | ||
| Fibre (g) | 3.02 | 0.79 | ||
| Sodium (mg) | 686 | 179 | ||
| Salt (equivalent) (g) | 1.72 | 0.45 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 187 | 48.8 | 800 |
| Vitamin B-12 (µg) | 2.63 | 0.68 | 1 |
| Vitamin B-6 (mg) | 0.40 | 0.10 | 2 |
| Vitamin C (mg) | 15.6 | 4.07 | 60 |
| Vitamin D (µg) | 16.8 | 4.38 | 266 |
| Vitamin E (mg) | 0.89 | 0.23 | 10 |
| Zinc (mg) | 4.72 | 1.23 | 15 |
| Calcium (mg) | 68.1 | 17.7 | 800 |
| Folate (mcg) | 116 | 30.3 | 200 |
| Iron (mg) | 3.83 | 1.00 | 14 |
| Magnesium (mg) | 63.6 | 16.6 | 300 |
| Niacin (mg) | 8.93 | 2.33 | 18 |
| Pantothenic acid (mg) | 1.33 | 0.35 | 6 |
| Riboflavin (mg) | 0.30 | 0.08 | 1.6 |
| Phosphorous (mg) | 275 | 71.8 | 800 |
| Thiamin (mg) | 0.38 | 0.10 | 1.4 |
This recipe is:
Citrus free
Corn-free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning, fresh mint or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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