Moroccan lamb sliders
20 ounces ground Australian lamb
½ cup parsley, finely chopped
8-ounce can garbanzo beans, mashed
2 tablespoons Moroccan seasoning
5 dried apricots, finely diced
½ cup sesame seeds
2 tablespoons nigella seeds
1 teaspoon Moroccan seasoning
¼ cup pistachio nuts, finely chopped
grilled capsicum, pumpkin and eggplant
baby spinach leaves
In a large bowl, combine the ground lamb, parsley, garbanzo beans, Moroccan spice, dried apricots and egg.
Work the mixture well and shape into small 2-ounce patties approximately 2-3 inches round.
Blend the sesame seeds, nigella seeds, seasoning and pistachio nuts together in a small bowl and coat sliders well with the mixture.
Brush the surface of the grill or fry pan with a little oil and cook sliders on medium heat 4 minutes on each side. Remove and keep warm.
Spread a little hummus on the base of the bun and top with baby spinach leaves. Cover leaves with a Lamb slider, top with warm grilled vegetables and replace the crown. Serve warm for any occasion.