Middle Eastern lamb-beef patties with pear chutney and cauliflower “rice”
Soy-Free, Paleo, Dairy-Free, Gluten-Free
35 – 45 Minutes
These simple paleo patties combine lamb, beef, and an easy house-made spice blend for deep Mediterranean flavor.
In your bag
- 2 pears (such as d’Anjou)
- Pear chutney base (maple syrup - apple cider vinegar - whole grain mustard)
- 2 tablespoons raisins
- 5 ounces ground lamb
- 5 ounces ground beef
- 1-inch piece fresh ginger
- 3 or 4 sprigs fresh flat-leaf parsley
- Lamb-beef spice blend (baharat - coriander - cumin)
- 10 ounces cauliflower “rice”
- 2 or 3 sprigs fresh mint
- 1 lemon
The word “chutney” comes from the Hindi chatni, which itself comes from a verb meaning “to taste.” Chutneys come in every stripe, from thick to thin, chunky to smooth, sweet to sour, and spicy to mild. Their diversity and intense flavors help explain their universal appeal.
Make It Ahead
The chutney and patties (Steps 1 and 2) can be prepared up to 1 day ahead. Let the chutney cool, then cover and refrigerate overnight; rewarm before adding the mint and lemon juice. Cover and refrigerate the uncooked patties overnight, and proceed with Steps 3 through 6 the next day.
Calories: 670, Protein: 31g (62% DV), Fiber: 10g (40% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 2.5g, Saturated Fat: 11g (55% DV), Cholesterol: 95mg (32% DV), Sodium: 220mg (9% DV), Carbohydrates: 58g (19% DV), Total Sugars: 37g, Added Sugars: (Maple syrup): 9g (18% DV).
Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.