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Spicy Lamb Patties With Cauliflower-Almond Rice

Healthy Facts:

  • Lamb is packed with heart-healthy B vitamins, as well as CLA and omega-3s that burn fat and reduce inflammation
  • Cauliflower’s powerful antioxidant potential comes from its high quantity of vitamins C and K
  • Almonds contain antioxidant-rich vitamin E and healthy fats that lower bad cholesterol
  • Raisins are rich in the trace mineral boron, which helps build strong bones

10 Min Cook Time |20 Min Prep Time | Serves  4|458 Calories per Serving


  • 1 pound ground lamb
  • 4 cloves garlic, minced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon hot paprika
  • 2 teaspoons harissa
  • 1/4 teaspoon plus 1 dash sea salt
  • 1 pinch plus 1 dash black pepper
  • 1 large head cauliflower, cut into 2-inch florets
  • 1/3 cup golden raisins
  • 1/3 cup sliced toasted almonds
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh parsley

What You Need

  • Food processor
  • Measuring cups
  • Measuring spoons
  • Large bowl
  • Grill pan
  • Microwaveable bowl
  • Medium saucepan
  • Wooden spoon
  • Cutting board
  • Sharp knife

How To Make It

  1. Combine ground lamb, garlic, cumin, paprika, harissa, 1/4 teaspoon salt and 1 pinch pepper in a bowl and mix well by hand.
  2. Form the meat mixture into eight 1/2-inch-thick patties (3 to 4 inches across). Press an indent in the center of each patty.
  3. Heat the grill pan over high heat, then add the patties, working in batches as necessary, cooking 1 to 2 minutes per side or until the internal temperature reaches 160 degrees F.
  4. In a microwave-safe bowl, combine the raisins and 1 cup of water. Microwave for 1 minute, then drain and set aside.
  5. Place the cauliflower florets in a food processor in 3 to 4 batches. Pulse 3 or 4 times until the cauliflower resembles small pebbles.
  6. Bring 1 1/2 cups of water to a boil in a medium saucepan over high heat. Add the cauliflower and cook, stirring, until tender, about 2 minutes.
  7. Remove from heat. Stir in the raisins, almonds, olive oil, lemon juice and chopped parsley. Season to taste with remaining salt and pepper. Note: Water should be fully evaporated. If not, drain the cauliflower before proceeding.
  8. Serve the lamb over the cauliflower rice.


Frances Masters

Frances Masters is a BACP accredited psychotherapist with over 30,000 client hours of experience. Follow her @fusioncoachuk, or visit The Integrated Coaching Academy for details about up coming training.