Beef Patties with Mashed Potatoes


This were the tastiest mash potatoes I ever made, baked the potatoes the same way I made the pumpkins in the   Pumpkin Mash and Steak dish.  Baked the potatoes in the oven instead of boiling them.  Added the rosemary, garlic, black pepper and salt to the potatoes.

The beef patties were yummy, marinated mince with garlic, onion, Italian herbs, red chillies, black pepper and seasoned with salt.

Made a simple tomato sauce to have with the mashed potatoes and beef parttiie.



To make the beef Patties

500g mince meat

1 small onion

4 garlics cloves

¾ inch ginner

½ red chilli

1 tbsp. Italian herbs

1 tsp black pepper

salt to season

1 tbsp. olive oil


To Make Mash Potatoes

500g  baby potatoes halved

1 tbsp. fresh rosemary leaves

1 tbsp. olive oil

1 garlic crushed

I tsp. black pepper

pinch of salt


To make the Tomato Sauce

1 onion

1 large capsicum

4 garlics cloves crushed

400g canned tomatoes

½ cup basil

½ red chilli (optional)

tbsp. oil

1½ cups water

Season with salt and pepper.



To make the Beef Patties

In a blender add the onions, ginner garlic, herbs chilli and black pepper. Blender until it’s almost a puree,  In a bowl add the meat and spice mixture and combine.  Let it marinate for two hours or more.

Heat a char grill pan. Reduce heat to medium and  add the olive oil.   Make six round Pattie balls and place them on the char grill pan.  Cook both sides for 20 minutes or to your liking.

To make Mash Potatoes

Preheat oven to 200ºC

In a bowl, add the olive oil, rosemary, garlic, black pepper,  salt and mix.  Add the potatoes and combine.

Layer a sheet of aluminum foil and non sticking baking paper on a baking tray, place potatoes on the foil.  Add another foil paper over the potatoes and fold the foil to make a parcel and place in the oven. Bake for 25 minutes.

Once ready, use a masher to mash the potatoes.


To make the Tomato Sauce

Heat a saucepan on medium heat with olive oil. Add the onions, capsicum, chilli and garlic and cook for 5 minutes or until soft.

Add the canned tomatoes and cook for two minutes. Add water and bring to the boil,  Reduce the heat and simmer for 30 minutes or until sauce is thick,

Chop basil and stir through and put heat off.



The dish serves 2-4

You can have the beef patties as a burger or in a sandwich for lunch.


Try these Mash or Patties Dishes

Mustard lamb with Cauliflower and Potato Mash

Grilled Beef and Mushroom with Broccoli Mash

Chicken and Vegetable Patties with Kale Salad






Moroccan Lamb and Chickpea Soup


Nothing beats a cold winters day then a bowl of hot soup.  This delicious soup can be made during the weekend and stored in the freezer.  The longer the soup stays the better the flavour comes through.  Be patient when cooking the soup, leave in to simmer on the low for 2 hours.


500g fat trimmed lamb shanks

1 onion chopped

2 chopped celery sticks

2 chopped carrots

4 chopped tomatoes

1½ tbsp. Moroccan spices

4 cups water

2x400g canned chickpeas

250g frozen kale

salt for seasoning



On a high heat, place a non stick saucepan.  Place shanks and cook until brown on both sides.

Reduce heat to medium and add the carrots, onions and celery to the saucepan.  Cook for 5 minutes.  Add the Moroccan spices and cook for 30 seconds..

Add the water, tomato and salt and bring to the boil.  Cover the saucepan and reduce to a low and let it simmer for 2 hours.

After two hours remove the shanks and let it rest.  Increase heat to high and add the chickpeas and kale and cook for 15 minutes.  Using a fork remove the meat from the bones  and add to the saucepan and mix with the chickpeas and kale.  Put the heat off and let it cool.



This dish serves 4







Indian Pilau and Roasted Cauliflower


Everyone has their version on how to make pilau.  Different cultures uses different spices.  The Kenya Pilau   we use cardamom, cumin and cinnamon.  The Indian version uses garam masala and turmeric.  I made the Indian pilau and it’s equally tasty.  I roasted cauliflower as a side dish instead of making a salad.  Added turmeric to the cauliflower and roasted them.


For the Pilau

300g chopped chuck steak

1 tbsp. garam masala

1 brown onion chopped

1 cup basmati rice

1 tsp turmeric

2 cups chicken stock

Salt to season (option)


For the roasted cauliflower

600g cauliflower cut in florets

1 tsp turmeric

¼ cup oil




To make the roasted cauliflower

Preheat oven to 180ºC

Line baking tray with non-stick baking paper

In a bowl add ¼ cup of olive oil and 1 tsp of turmeric.  Mix to combine.

Add the cauliflower in the bowl and mix.

Place on the tray and bake for 20 minutes or until cauliflower is cooked.


To make the Pilau

Mix the garam masala with the meat, season with salt. Place pan on a medium heat and lightly spray with oil.  Cook meat until brown.

Add the chopped onions, cook for five minutes or until soft.

Add turmeric, cook for 30 seconds , add rice and coat with the onions and spices for 1 minute.

Add chicken stock and bring to the boil.  Simmer and cover  until all the liquid has absorbed, and the rice is soft.  Put the heat off and cover the saucepan and let it cool .



This dish serves 6


Try these Indian dishes

Pea and Potato Curry


Lamb Korma











Lamb Larb


I loved this Thai dish and usually make it during summer.  This dish has both the sweet and spicy element.  It’s simple to do and doesn’t take up more than 30 minutes.


500g lamb mince

2 tbsp. lime juice

1 tbsp. Fish Sauce

1 tablespoon honey

1 tablespoon olive oil

½ large onion

2 garlics crushed

½-1 tsp chilli flakes

60g  vermicelli Rice Noodles

4 iceberg lettuce leaves



In a small bowl, mix the honey, fish sauce and lime juice, set side,

Cook the noodles according to packet instructions. Use a scissors to chops the noodles in small pieces after draining the noodles.

Heat a pan on medium, add the olive oil.  Add onions, garlic and chilli flakes.  Cook until onion is soft.

Add the mince meat, using a wooden spoon remove lumps and stir until cooked through.

Add the noodles, stir until combined.  Put heat off and add the lime mixture,

Add in a bowl and add chopped lettuce.



This dish serves 4

Try these dishes

Mexican Bowl


Cajun Chicken Lettuce Wrap














Lamb Cutlets with Spicy Potatoes


I had a craving for lamb cutlets so I made a healthier version, instead of breadcrumbs I used almond meal and it was tasty.  The lamb cutlets goes well with spicy potatoes which are coated in coriander, cumin, paprika, curry powder and mustard seeds.  Serve this delicious dish with green leafy salad.


To make the spicy potatoes

500g baby potatoes cut in quarters

¼ cup olive oil

1 tsp mustard seeds

1 tsp. ground cumin

1 tsp coriander

1 tsp paprika

1 tsp turmeric

¼ tsp chili flakes (add more for a Spicer kick)

1 clove garlic crushed


To make the lamb cutlets

6-8 Lamb cutlets

1 cup almond meal

1 zest of lemon

2 tbsp. grated parmesan

1 crushed garlic

2 eggs

1 tbsp. milk of your choice

1 tbsp. olive oil

Salt and peeper to season



For the potatoes

Preheat oven to 180ºC fan force.

Boil potato until almost tender, drain and set aside to cool.

Use a casserole dish or a non stick baking dish add all the spices with the olive oil and lemon and mix until combined.   Add the potatoes and mix with the spices, bake for 25-30 minutes or until ready.


For the Lamb cutlets

Remove two plates.  One plate add the almond meal and lemon zest and mix.  In the second plate add the eggs, milk, garlic, salt and pepper and mix.

Take one lamb cutlet, dip in the egg than coat with the almond meal. Repeat for remaining cutlets.

Preheat a chargrilled pan and add the olive oil. Add the lamb cutlets and cook for 3-4 minutes on each side or to your liking.

Serve this dish with green salad or your favourite salad.



This dish serves 4

You can bake it for 15-25 minutes or to your liking instead of using a char grilled pan.

You can use sweet potato instead of potatoes. It has the sweet and spicy taste.

Using Sweet Potato 

  • Cut one large sweet potato into wedges.
  • Add the sweet potato to spice mixture.
  • Bake in the oven for 25 minutes or until cooked.


Try the chicken version, it’s equally tasty. Chicken Schnitzel

Try these lamb dishes

Lamb Larb

Lamb Tagine with Rice

Mustard lamb with Cauliflower and Potato Mash













Lamb Korma


This is one of my favourite lamb curries. It is easy to make and yummy.  The lamb curry is cocked in onions, a bend of spices and yogurt.  This dish tastes better one day later and a good idea to make during the weekend and freeze it for the week.


500g lamb chops

1 onion chopped for the marinade

½ an onion for frying

1 tablespoon grated ginger

3 cloves of crushed garlic

1 tablespoon coriander

1 tablespoon cumin

1 teaspoon cardamom

½ tsp salt

Pinch of cayenne pepper

2 tablespoon olive oil

2 tablespoon tomato paste

1/2 cup plain yogurt



Add 1 onions, ginger, garlic and the spices in a food process and blend until it becomes a paste.

Add the spices to the lamb chops and set aside for 1 hour.

In a hot pan add the remaing onion, cook until it’s soft.  Add the lamb chops on a medium low heat, cook lamb for 8-10 minutes or until lamb is brown and the liquid has absorbed.

Add the tomato paste and two tablespoons of yogurt, stir until combined,  Simmer uncovered until all the liquid has absorbed.

Add two tablespoon of yogurt, stir until mixture is dried than add another two tablespoons and repeat.

Once you added all the yogurt, cover and simmer pan on a low hear for thirty minutes or until is tender.



This dish serves -4 people.

Id adding spinach, put the spinach towards the end.

Add the chick peas when you start to simmer.


Try these curry dishes

Chick Pea Curry

Bombay Chicken and Cauliflower Rice

Moroccan Cauliflower Rice and Lamb Curry



Mustard lamb with Cauliflower and Potato Mash


When I tried this dish I was worried about the taste.  I have never combined mustard with anything or tried cooking it.  This dish was DELICIOUS, the tangy mustard, salty tamari and lemon combined with rosemary was a perfect combination with the lamb.   This dish goes well with the equal tastier cauliflower and potato mash.


For the Mustard Lamb

450g lamb cutlets

¼ cup virgin oil

2 tbsp. Dijon mustard

3 grated cloves garlic

1 tbsp. tamari

2 tbsp. lemon juice

1  tsp. dried or fresh rosemary


For the cauliflower and Potato mash

3 potatoes quartered

¼ cauliflower chopped

½ tsp. cumin

1 tsp. olive oil.

Salt for seasoning/


For the mustard lamb

Add all the ingredients in a bowl and mix, make sure there is no lumps. Coat the lamb cutlets with the mixture. Put in the fridge to marinate for 1-3 hours or leave overnight.

Put char grill pan on a medium heat.  Once pan is hot, add the lamb cutlets and cook to your liking or 3-4 minutes on each side.

For the cauliflower and potato Mash

Put thee potatoes in cold water and bring to the boil.

Add the cauliflower to the potatoes and continue boiling for 15-20 minutes or until soft and you can easily mash the potato and cauliflower with the back of a spoon.

Drain the potatoes and cauliflower and let it cool.  Once it is cool, add the cumin and oil.  Mash with a masher or  blend until smooth.

Add salt for seasoning.



For the marinate lamb it serves 4

For the mash it serves 2


Try these amazing mash

Pumpkin Mash and Steak

Grilled Beef and Mushroom with Broccoli Mash










Lamb Tagine with Rice


The two classics flavours of a Moroccan Tagine is lamb and dates.  This dish is served with  rice to soak up the delicious flavours of the tagine.


500g diced lamb

400g canned chickpeas

2 cups chicken stock

1 onion chopped

2 cloves garlic

2 tbsp. olive oil

2 tsp cumin

2 tsp paprika

6-8 dates chapped without seeds



Heat one tablespoon of oil in a pan.  Add the lamb and cok until it’s seared. Set aside.

In the same pan heat the remaining  oil, Add the chopped onion and cook for 5 minutes or until soft.

Add the garlic and spices.  Cook for a few seconds or until fragrance.

Add the lamb, dates and chicken stock to the pan and bring it to boil.  Once it’s boiled simmer for 20-30 minutes or until meat is properly cooked.

Serve with rice.



This dish serves 4-6.

You can substitute the lamb for chicken.

Don’t forget to drain the canned  chickpeas and rinse it in cold water to remove the salt contents.

Try these dishes

Moroccan Cauliflower Rice and Lamb Curry

Moroccan Eggs







Moroccan Cauliflower Rice and Lamb Curry


Not only is cauliflower tasty it’s loaded with antioxidants’ and a high source of fiber.  Try this delicious cauliflower rice cooked in Moroccan species served with a simple lamb curry.


For the Cauliflower Rice

I cauliflower head cut in florets

2 tbsp. Olive oil

1 leek thinly sliced

1 clove garlic crushed

1 tbsp. curry powder

I tsp. Moroccan spice

1 tsp. cinnamon

1 tsp. salt


For the Lamb curry

500 g diced lamb

1 onion

1 garlic

A small piece of ginner

1 tsp. paprika

1 tsp. garam masala

1 tsp. curry powder

1 canned tomatoes

1 tbsp. olive oil

Salt to taste



For the Cauliflower rice

Place the cauliflower florets in a food processor and process until it resembles rice.

Put the olive oil in a pan on medium heat.  Chop the leek and place it in the pan with the crushed garlic  and cook it for  4 minutes.

Add the spices and cook for a few second or until fragrance.

Add the cauliflower and cook for 5 minutes.


For the Lamb Curry

Put the olive oil in a medium heat .  Add the onions in a non stick pan and cook until soft.

Add the garlic. ginger and spices cook until fragrance.

Add the canned tomatoes and cook until it boils.

Add the lamb and salt and let it cook on a medium heat until meat is properly cooked.



This dish serves 4.

You can use your favourite spice instead of Moroccan.

Try these curries with cauliflower

Bombay Chicken and Cauliflower Rice


Lamb Korma