Creator: Richard Cawley
Found on page 146.
50 g (3 oz) fresh white breadcrumbs
450 g (minced lamb)
1onion, finely chopped
1 garlic clove, crushed
Grated rind of 1 lemon
1 tbs chopped fresh rosemary
1 egg, beaten
3 tbs olive oil
1 red pepper (bell pepper), seeded and cut into 1 cm (1/2 inch) pieces
5 baby courgettes, diced
3 tbs white wine
75 g (3 oz) pine nuts
Salt and freshly ground black pepper
Notes in brackets are mine.
To make the burgers:
Put the breadcrumbs, lamb mince, half the onion, the garlic, lemon rind rosemary and plenty of salt and pepper and mix well (use your hands). Stir in the beaten egg. Shape the mixture into four even-sized patties.
Heat 2 tbs olive oil in a frying-pan and cook the burgers for 5-6 minutes on each side until golden brown.
To make the ratatouille:
Meanwhile, heat the rest of the oil in a pan and cook the other half of the onion, the red pepper and courgettes for 5 minutes until softened. Stir in the wine, cover and cook for 3-4 minutes. Add salt and pepper to taste.
Heat a small non-stick pan and gently roast the pine nuts for 1-2 minutes, until golden brown.
To serve, spoon the ratatouille onto plates, top with the burgers and sprinkle the pine nuts on top. Serve hot.