Satay Lamb Patties

This is a delicious easy meal with an Indonesian slant.

Ingredients:
1 red pepper
500g lamb mince
65g peanut butter
30ml light soy sauce
100g unsalted roasted cashew nuts chopped
65ml chopped fresh coriander leaves
1 egg, lightly beaten
250ml stale breadcrumbs
vegetable oil for frying.
Fresh chopped coriander leaves to garnish

Method:
Quarter the pepper, removing the seeds and membranes.
Grill the pepper, skin-side up, until the skin blisters and blackens. Place the pepper in a bowl and cover with clingfilm. Set a side for 5-10 minutes. This will make it easier to peel the skin from the pepper. Finely chop the prepared pepper.
Place the pepper in a bowl with the lamb mince, peanut butter, soy sauce, nuts, coriander, egg and breadcrumbs. Blend by hand to ensure that the ingredients are mixed well together.
Shape into 8 patties, place on a plate and cover with cling film. Leave in the fridge for half an hour.
Shallow fry the patties in batches in hot oil until browned and cooked through.
Serve hot with satay sauce and garnished with coriander leaves.

Satay Sauce:
Ingredients:
125ml sweet chilli sauce
130g peanut butter
125ml chicken stock
60ml coconut cream
Juice and zest of 1 lime
65ml chopped fresh coriander leaves

Method:
Combine the chilli sauce, peanut butter, chicken stock, coconut cream and lime juice and zest in a pan and simmer, whisking, until slightly thickened. Stir in the coriander leaves.