The carrots and ginger did not crisp up as much as I liked, the large volume (for 35 people!) in the oven made it too moist. But, if you serve this dish in smaller amounts you will manage to get it crispier.
The taste of the harissa paste together with the lamb mince is delicious.
Rocket salad was used instead of baby kale leaves. The caramelised chilli and rum jam & haloumi were skipped too. Though the dish was approved by the Buxers and will be added to our Bux cooking book 🙂 – enjoy people!-
INGREDIENTS (serves 4).
2 carrots, peeled and shredded
¼ cup (60g) shredded ginger
sea salt and cracked black pepper
⅓ cup (80ml) extra virgin olive oil
1 cup (70g) fresh breadcrumbs
¼ cup (60ml) milk
500g lamb mince
1 cup flat-leaf parsley leaves, finely chopped
1 cup mint leaves, finely chopped
¼ cup (75g) harissa paste
1 eschalot (French shallot), finely chopped
200g haloumi, sliced
4 burger buns, halved
½ cup (150g) whole-egg mayonnaise
2 cups (80g) baby kale leaves
½ cup (160g) caramelised chilli and rum jam+
Preheat oven to 200°C (400°F). Place the carrot and ginger in a medium bowl. Add the salt, pepper and 2 tablespoons of the oil and mix well to combine. Place on 2 large oven trays and cook, turning halfway, for 15 minutes or until crispy.
While the carrot and ginger mixture is cooking, place the breadcrumbs and milk in a large bowl and stir to combine. Set aside for 5 minutes. Add the mince, parsley, mint, harissa, eschalot and egg and mix well. Divide into 4 portions, roll into balls and shape into patties.
Heat 1 tablespoon of the oil in a large, non-stick frying pan over medium heat. Cook the patties for 5–6 minutes each side or until cooked through. Set aside and keep warm.
Using paper towel, wipe the pan clean. Heat the remaining oil over high heat. Cook the haloumi for 1–2 minutes each side or until golden brown. Spread the base of the bun halves with mayonnaise and top with the kale, patties, caramelised chilli and rum jam, haloumi and carrot and ginger mixture. Top with the remaining bun halves and serve.