Monthly Archives: April 2015

Cantonese Lamb Patties

This recipe I found in Australian Woman’s weekly in 2015. Amina Elshafei’s recipe reflects her dad’s Egyptian and mum’s Korean Heritage.
She writes “Growing up,I learnt one important lesson at the dinning table – never to underestimate the importance of food in life.
I am very blessed to have been brought up in a household where sharing food is never considered just as a means of sustaining life, but rather as an enjoyable experience that continues to create more stories”


  • 1           tbsp olive oil
  • 1           small brown onion, finely chopped
  • 1           tbsp finely chopped lemongrass
  • 2           cloves garlic, crushed
  • 1           tbsp finely grated ginger
  • 2           lbs minced lamb
  • 3           green onions chopped coarsely
  • 1           tbsp soy sauce
  • 1           tbsp hoisin sauce
  • 1/4        tsp sesame oil
  • 1           egg beaten
  • 1/2        cup breadcrumbs
  • 1           tbsp mint leaves

Sweet Lime Dressing

  • 1/4        cup sweet chilli sauce
  • 1           tbsp water
  • 1           tbsp lime juice
  • 1           tbsp finely chopped fresh cilantro


  1. Heat olive oil in a large frying pan over medium high heat; cook the onion, lemongrass, garlic and ginger, stirring for 4 minutes or until onions are soft. Cool.
  2. Combine onion mixture in a large bowl with lamb, green onions, sauces, sesame oil, egg and breadcrumbs. Shape mixture into 12 patties; cook, in batches. over medium heat, in a large oiled frying pan until browned and cooked through.
  3. Meanwhile boil, steam or microwave rice until tender; drain.

Sweet Chilli Lime Dressing:

  1. Combine ingredients in a screw-top jar; shakewell.

Serve it with rice or  fries and salad.