Spicy Lamb & Potato Burgers (Tikkis)

Usually, I make these in a batch and freeze them. They come in very handy if you are in a hurry. Just take them out the freezer, heat up and they are ready to eat either in a burger bun or by themselves. Another good reason to have them in the freezer is when you have unexpected guests, you don’t have to cook, ready-made burgers await you, just add in some salad and toppings. The cooking method is split in to three categories. It is not difficult, firstly the mince is cooked in the pan and then the potato element is cooked and then combined and fried. A must have for your freezer. This dish may seem difficult but believe me it is simple. Ideal for all occasions. Enjoy.

Suitable for: Gluten free, Dairy free,

Prep Time : 40-60 mins

Serves       : 15-20 people



1.8kg minced lamb
6 garlic cloves peeled
6 inches ginger peeled /sliced
10 to 12 small green chillies (Strength varies please be cautious)
2 small to medium onions peeled/sliced
3 level teaspoon salt or to taste
1 teaspoon coriander powder
1 teaspoon cumin powder


6 large potatoes boiled and mashed
1 ½ level teaspoon salt or to taste
¾ level teaspoon red chilli powder
½ teaspoon coriander powder
½ teaspoon cumin powder
juice of 1 lime or lemon
handful of chopped coriander


5 large eggs
½ teaspoon salt or to taste
¼ teaspoon red chilli powder
Plain flour for coating
1 litre of oil for frying (I use sunflower)


  1. To cook the lamb place all the ingredients in a saucepan and cook on medium heat until the water is dry
  2. Whilst the mince is cooking keep stirring to avoid any lumps.
  3. Once cooked leave on one side to cool
  4. Add the mixture into a food processor and blend together and leave on one side
  5. To make the potato element add the mashed potato in a large bowl with all its ingredients and mix well
  6. Combine lamb and potato mixture well. You can taste this and adjust seasoning if required.
  7. Divide and shape into small round burgers, you can make up to 20 to 30 burgers.
  8. To fry whisk the eggs, salt and red chilli well in a bowl
  9. Add some flour on a small plate
  10. Heat the oil in the frying pan ensuring that it is hot enough so that when a drop of egg mixture is added it bubbles up straight away
  11. Coat the burgers in flour then egg and then place in heated frying pan.
  12. Turn when the egg has sealed on one side within 5 seconds. Continue to turn until the burgers are evenly golden all over.
  13. Remove with a slotted spoon and place on kitchen towel to drain
  14. Serve with chips or salad.



2 comments on “Spicy Lamb & Potato Burgers (Tikkis)”

  1. Aisha Reply

    Made these for the first time and made the coriander and mint chutney to go with! Delicious! I could’ve eaten all of them

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