Spicy lamb patties with tropical fruit chutney

Not a lamb fan? Make these flavourful patties with chicken or pork mince instead

Makes: 12 patties

Ingredients:

500g lamb mince (or use chicken or pork mince)

Handful of fresh coriander, finely chopped

4 spring onions, finely chopped

Finely grated zest and juice of 1 lime

45ml (3 tbsp) sweet chilli sauce

1 extra-large egg white

Salt and freshly ground black pepper

80ml ( cup) coconut cream

Oil for frying

Tropical fruit chutney, to serve (see below)

Method:

1) Combine the mince, coriander, spring onions, lime zest and juice and sweet chilli sauce. Add the egg white, seasoning and coconut cream.

2) With wet hands shape into cakes into the size of a hamburger patty. Place on a board in the fridge for 30 minutes.

3) Preheat a pan of shallow oil and fry the patties till golden brown, about 3-5 minutes per side. Drain on paper towel and serve with Tropical fruit chutney.

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Tropical fruit chutney

Makes: 4 x 400g jars chutney

Ingredients:

1kg mangoes, peeled and cut into chunks

1kg pineapple, peeled and cut into chunks

200g (1 cup) brown sugar

2 onions, finely chopped

3-4 cloves of garlic, crushed

3cm piece of fresh ginger, peeled and grated

10ml (2 tsp) ground cinnamon

5ml (1 tsp) fennel seeds, crushed

4 cardamom pods, crushed

2 red chillies, seeded and finely sliced

15ml (1 tbsp) mustard seeds

15ml (1 tbsp) salt

500ml (2 cups) apple cider vinegar

250ml (1 cup) water

Method:

1) Combine all the ingredients in a heavy-based saucepan and bring to a gentle simmer, stirring to dissolve the sugar. Cook gently till it is really pulpy (about 60-90 minutes) and has the consistency of chutney.

2) Remove cardamom pods and bottle while warm.