Wonderful cooked on the barbeque and a tasty change from barbeque sausages.

500g lamb mince
1 cup fresh breadcrumbs
1 egg
2 tbsp tomato sauce
1 tbsp Worcestershire sauce
2 tsp crushed garlic
1 tsp ground cumin
1 tsp mixed herbs
1 tsp Dijon style mustard
½ tsp chilli powder
salt and pepper to taste

Sauce:
1 cup plain unsweetened yoghurt
½ cup sour cream
2 tsp crushed garlic
2 tsp lemon juice
salt and pepper

Mix all burger ingredients together and form patties (makes about 12). Chill until ready to cook. Cook 2 to 3 minutes each side over a high heat.

Mix sauce ingredients together. Chill and server over patties.

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6 large gutted paua
1 can of beer
2 onions
2 cloves garlic
2 cups breadcrumbs
1 egg salt

Mince paua and soak in beer for two days. Add chopped garlic and onions and other ingredients. Form into patties and fry in olive oil.

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For 4 people – this is an excellent way to encourage children to eat courgettes.

2 eggs
1 large garlic clove
½ tsp salt
3 cups shredded courgette (unpeeled)
¼ cup grated parmesan cheese
approx ½ cup self-raising flour
olive oil

Beat eggs to combine. Crush garlic into salt, add to eggs. Mix again. Add shredded courgettes and the parmesan cheese, stir in enough flour to make a batter of fritter consistency. Drop batter into hot oil, a tablespoon at a time. Turn when golden brown. Lower heat if necessary and cook until centres go firm. Serve with sweet chilli sauce.

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Makes heaps!

corn kernels stripped off two cobs
1 small pumpkin, skinned and cubed
1 large carrot, chopped
1 medium onion, chopped
lots of garlic
a few peanuts
2 super hot red chillis
1 courgette, chopped
garden herbs
curry powder to taste

Cook together. Mix in food processor briefly, leaving some lumps. Serve with tinned coconut cream into each bowl.

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