Peshawar Lamb Sausage Patties

Simple, rustic and hand-shaped sausages, these are great with rice, potatoes or toasted or grilled flatbreads. However you serve them do make certain you have plenty of fresh herbs (cilantro, dill, parsley, mint as examples) and thinly sliced onions (or chopped chives or scallions) for garnish.

Toast 1 T. of chickpea flour in a dry skillet until it is brown and toasty (and fragrant). Be sure to shake the pan often to avoid scorching. Place toasted flour in a large mixing bowl with: 1 lb. of ground lamb (beef would be okay too most likely, 6 or 7 T. of chopped cilantro (use leaves and stems), 2 minced green chilies of choice, 2 t. cumin seeds (a bit less if using the powder), 1 t. coriander (ground or in seed form), 1 t. black pepper, 2 t. salt and 1 beaten egg. Mix all together very well and refrigerate for 30 minutes.

Just before you're ready to eat (the lamb mixture can stay in the fridge for several hours) add 2 T. of vegetable oil to a large skillet and heat for 2 minutes over medium-high heat. Make 2-inch balls out of the lamb and flatten a bit with your hands. Place as many as you can fit into the skillet and cook for 2-3 minutes total, flipping each at least twice. You may need to adjust the heat so the patties don't brown too quickly.

When cooked, remove the sausages from the pan and drain well on paper towels. Serve hot or warm.