Lemon & Pine Nut Lamb Patties

• 800 g lamb, minced (Australians) or 800 g ground lamb (Americans)
• 75 g toasted pine nuts
• 1/2 cup of fresh mint, finely chopped
• 1 tablespoon lemon zest, grated
• 3 teaspoons ground cumin
• 1 egg
• olive oil flavored cooking spray
• Tabouli
• 1 1/2 cups burghul
• 1 1/2 cups boiling water
• 250 g cherry tomatoes, halved
• 1 bunch of fresh mint, finely shredded
• 1 bunch fresh continental fresh parsley leaves, coarsely chopped
• 6 green shallots, ends trimmed, thinly sliced

1. Combine the lamb mince, pine nuts, mint, lemon rind, cumin and egg in a large bowl, and mix until well-combined. Divide the mixture into 12 equal portions and shape into 6cm (just over 2 inch) patties, about 1.5 cm thick.
2. Preheat a BBQ plate on medium, lightly spray the patties with olive oil, cook on the BBQ plate for 5-6 minutes, each side or until they are cooked through. Transfer to a plate and cover with foil, to keep warm.
3. To make the Tabouli: Place the burghul in a heatproof bowl and pour the boiling water over it. Cover with plastic wrap and set aside for 10 minutes or until all the liquid has been absorbed. Then use a fork to separate the grains of burghul; add the tomatoes, mint, parsley and shallots, and stir well until all the ingredients are combined.
4. To serve: Divide the tabouli among the serving plates, top with the patties and babaghannoush, and serve with lemon wedges.

lamb, nuts, fresh mint, lemon zest, ground cumin, egg, olive oil, tabouli, burghul, boiling water, cherry tomatoes, mint, parsley, green shallots

Taken from www.food.com/recipe/lemon-pine-nut-lamb-patties-144753 (may not work)