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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

25 min.

50 min.

75 min.



Middle Eastern Lamb Patties with Snow Peas, and Fava Bean Pureé

Fava beans are easy to utilize in this spring time lamb dish. 


1/2 onion chopped
1 cup of snow peas
1/2 Bosc pear (sliced thin) for garnish
Fava Bean Pureé: 1 -2 cups of fresh fava beans ( boiled/simmered for 30 mins in advance, let cool and then peel off skins if still attached), 2 garlic cloves, pinch of salt, black pepper, 1/4 cup of vegetable stock (more if needed), tsp. of thyme leaves, 1/4 cup of grated parmesan, 1/2 lemon juiced, and 1 cup of spinach leaves.
Lamb patties: 1 lb. of ground lamb, 1 large grated garlic clove, 1/2 tsp. of red pepper flakes, 1 tsp. of allspice (ground) , 1tsp. of cumin, 1tsp. of coriander (ground), 1 tsp. of ginger (fresh grated or ground), 1/2 tsp. of cinnamon, 1 tsp. of paprika.
1-2 tbsp. of olive oil or vegetable oil for frying lamb patties


1Prepare the fava beans by placing in a suitable sized pot, (medium or large) fill with water at medium / high heat. Bring to a boil, lower heat and let simmer for 30 minutes. Remove from heat, drain into a colander and let cool until you can peel off the skins of the beans. Set aside.
2Prepare the lamb patty mixture in a medium sized mixing bowl. Make 4-6 patties and place inside bowl. Place a lid or plastic over top and refrigerate for 30 mins or more.
3Using a food processor or blender pureé the fava bean with al the ingredients listed above. Take pulsing breaks as needed and use a spatula (while motor is off) to scrape down the mixture. Add more vegetable stock or a few tbsps. of olive oil to help smooth out. The bean may be dense a first, but after pulsing/blending for 10 mins or longer, the mixture will form a thick, smooth green paste. Pour out into a container for storage and set aside.
4Take lamb out of refrigerator and let sit out at room temp for 10 mins. Heat olive oil within a large skillet on medium heat. Once hot (sizzling occurs if you drop a tiny piece of the lamb mixture, do not use water or you could hurt yourself) add as many patties as you can to the surface of the skillet. Flip each patty after a brown coating appears on each side ( 8-11 mins on each side.) A firm meat crust at a dark or golden brown will indicate they are done. There should be no pink inside. As the patties cook they will shrink in size and release most of the fat/natural oil of the meat. Have a plate with paper towels prepared to absorb access oil.
5Heat a clean small skillet on meidum heat. Add a little olive oil and sauteé the 1/2 chopped onion. Add a little salt/black pepper to taste. Once onions are opaque and translucent, add the snow peas. Using tongs or a wooden spatula, scrape the bottom of the pan to make sure all seasonings and snow peas are immersed (evenly cooked.) (5-10mins) Remove from heat and set aside for each plate serving.
6For each plate serving: Take 1/3 cup of fava bean pureé and with a metal spatula or spoon gently spread into a disk/oblong shape onto the plate. Add the patties, add a dash of paprika or ground of fresh black pepper. Using a slotted spoon add a few snow peas/onion. Garnish with 1-3 slices of Bosc pears. Eat while patties are hot.

Cook's Tips:

Add a couple slices of apple or pear for a great compliment.