Asian lamb patties on chargrilled cassava

Cassava is usually boiled or fried, but a light grill turns them into the perfect gluten-free base for these seasoned lamb patties. The recipe makes around 20 little canape bites.

• makes

  20

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Mid

Ingredients

• 2 cassava roots
• olive oil, for brushing
• Coarsely chopped coriander and lime wedges, to serve

Lamb patties

• 500 g minced lamb
• 1 tbsp grated ginger, peeled, grated
• 1 large garlic clove, grated
• 2 spring onions, finely chopped
• 1 long red chilli, seeded and finely chopped
• 2 tsp ground cumin
• Salt and freshly ground black pepper, to taste

Mayonnaise sauce

• 185 g (¾ cup) mayonnaise
• Zest and juice of 1 lime
• 1 long red chilli, seeded and finely chopped
• 1 tsp Siracha chilli sauce

Instructions

1. Carefully run your knife down the length of the cassava, allowing the knife to lift the skin. Run your fingers under the skin to remove it. Cut the cassava into 2 cm-thick slices. Ensure to rinse your hands after this process as the cassava can irritate your skin.  

2. For the lamb patties, place all the ingredients in a large bowl and use your hands to combine well. Using damp hands, shape the mixture into walnut-sized patties, then flatten slightly using a spatula.

3. Preheat a chargrill pan over medium-high heat. Brush each side of the cassava slices with oil and season with salt and pepper. Cook on both sides for 3-4 minutes or until chargrill marks appear and the cassava is cooked through. Ensure the cassava is cooked as it can’t be eaten raw.

4. Meanwhile, heat a large frying pan over medium-high heat and cook the patties for 2 minutes on each side or until golden and just cooked through.

5. For the mayonnaise sauce, place all the ingredients in a bowl and stir to combine.

To serve, place a lamb patty on each cassava slice, top with a small dollop of mayonnaise sauce, a squeeze of fresh lime juice and garnish with coriander.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.