Lamb burgers

[Maximus74]

Lamb Burgers

500 g trim lamb mince
2 tbsp dried tarragon
2bsp marjoram
2 tbsp oregano
⅓ cup rice flour
500g shredded sweet potato
4 tbsp rice milk
Generous Salt
Pepper or 1 finely sliced spring onion (if not an irritant)

1. Mix all ingredients in a large bowl. The texture should be moist but not too moist so that the mixture holds together comfortably. If it is too wet, add small amounts of rice flour until you have a firmer mixture. If the mixture is too dry and small amounts of rice milk.
2. Form the mixture into balls within your palms and then flatten them out. Smaller patties are preferable so that you don’t overload. (You can form these in cling wrap which has a little olive oil spread on it to get nice regular shapes).
3. Fry the patties in a non stick fry pan.
3. Serve with rice which has been seasoned with apple cider vinegar (or sushi seasoning) and salt; and any vegetables you are able to eat e.g. green beans.

Note: As these are red meat patties, they do not have to be over cooked. If you plan to cook these more rare/medium then steam your sweet potato in the microwave for a few minutes (and allow it to cool) prior to adding it to the raw meat mixture.