INGREDIENTS

·         1 onion

·         lamb mince

·         20g cornflour

·         10g South American seasoning

·         50g tomato paste

·         2g chilli flakes

·         2 x 400g black beans

·         3 tomatoes

·         2 Lebanese cucumbers

·         1 avocado

·         coriander

·         1 tbs neutral-flavoured oil

·         1 tbs extra virgin olive oil

·         3 tsp white or red wine vinegar

·         1 tsp dijon mustard

METHOD

1. Make lamb mixture

Check your avocado is ripe before starting this recipe (see cooking tip). Coarsely grate the onion into a large bowl. Add the lamb mince, cornflour, South American seasoning, half the tomato paste and ¼ tsp chilli flakes (you can omit the chilli if preferred). Season with salt and pepper.

2. Shape lamb patties

Using damp hands, combine the lamb mixture well, then shape into 6 small patties.

3. Prep salad ingredients

Drain and rinse the beans. Coarsely chop the tomato and cucumber. Chop the avocado. Coarsely chop the coriander leaves and finely chop the stems.

4. Cook lamb patties

Heat 2 tsp oil in a medium frypan over medium-high heat. Cook the patties for 2-3 mins each side until cooked through.

5. Make salad dressing

Meanwhile, put 2 tsp extra virgin olive oil, 1½ tsp white wine vinegar and ½ tsp dijon mustard in a large bowl. Season with salt and pepper and whisk to combine.

6. Get ready to serve

Add the beans to the dressing and lightly crush with a fork, then stir to combine. Add the tomato, cucumber, avocado and coriander and toss to combine. Divide the lamb patties and salad among bowls to serve.