LAMB BURGER AND SLAW

Makes 6

Farrah’s Premium White Wraps
Premium minced lamb
Coriander seeds (toasted and crushed)
Coriander (finely chopped)
Olive oil
Harissa
Aioli
Chilli flakes
Salt & pepper

Slaw
Red and white
cabbage (shredded)
Carrots (julienned)
Mint (chopped)
Italian parsley (chopped)
Coriander (chopped)
Olive oil
Lemon juice
White wine vinegar

Put the minced lamb, coriander seeds, coriander, olive oil, harissa and the chilli flakes in a large bowl. Season with salt & pepper and mix to combine. Shape into burger patties with your hands.

Place the cabbage and carrots into a large bowl and sprinkle with salt. Add the mint, parsley and coriander and mix well. Add the olive oil, lemon juice,
white wine vinegar and pepper. Toss to combine and set
aside.

Cook the burgers in a non-stick frying pan over medium heat.

Combine aioli and harissa in a small bowl.

Fold a third of the wrap up and tuck the sides under to
create a single pocket. Assemble the burgers and finish
with a dollop of the harissa aioli.