I bought a pack of lamb meatballs as they were cheaper than lamb mince (weird I know) and saw this Delicious recipe on Facebook. I didn’t have any Ras el Hanout to spice the burgers so I made my own. They tasted great especially in pitta with spinach leaves and grated carrot (and ketchup if you’re my boyfriend).

1) in a blender whizz up one small chopped carrot, 1 tin of rinsed chickpeas, 1 red chilli, pinch of ras el hanout (see below for recipe).

2) place chickpea/carrot paste in a bowl with the lamb mince and mix together with your hands.

3) form in to patties and sprinkle with flour – leave in the fridge for 10 mins to firm up.

4) fry patties for 5-8 minutes turning them regularly.

Serve up with pitta (not homemade today, sorry!) and whatever else you fancy.

For the ras el hanout I followed this BBC food recipe

1) toast cumin seeds and coriander seeds.

I didn’t have a pestle and mortar so made do with a bowl and the end of a rolling pin.

2) Grind up the toasted spices with ready ground turmeric, ginger, cinnamon, black peppercorns, seeds from 10 cardamom pods.

Can’t wait to use the leftovers in some kind of North African dish. Ideas welcome!