These can be served as a starter or a main course. I served them last night as one of 3 dishes for my family, it also makes great party food. As I was only making this for 3 people I only made 5 patties, I have adjusted the recipe below for what I think should make 8 patties. Enjoy!!!!
Ingredients

olive oil
500g lamb mince
3-4 green onions, chopped finely (depends on the size of the onions the one’s I get from the grocery store are quite long and fat, where as the ones from my local Asian store are very thin and short and I tend to use 7-8 of those, so adjust accordingly.)
2 cloves garlic, crushed
2 tablespoons red curry paste
1 tablespoon lime juice
2 tablespoons fresh coriander, chopped
50ml coconut milk
1 cup panko flakes (Japanese breadcrumbs available at most Asian grocery stores. I prefer them ever since I found them a couple of years ago I’ve never used anything else, but regular breadcrumbs are fine.)

Chili sauce

2 tablespoons water
1 tablespoon white wine vinegar
3 teaspoons soy sauce
1 teaspoon sugar
21/2 tablespoons sweet chili sauce

Method

1. Combine mince, onion, garlic, paste, lime juice, coriander, coconut milk and breadcrumbs in a bowl. (If using panko i reserve just enough flakes to pat on outside of patties just before cooking.) mix well until all ingredients are combined.

2. With damp hands shape mixture into patties, refrigerate for about 10 Min’s or until patties are firm. Heat about 2 tablespoons olive oil in a large frying pan, (if using panko this is where I add remaining flakes to the outside of patties) shallow-fry patties until browned on both sides and cooked through.

Serve with chili sauce.

Chili sauce

1. Combine all the chili sauce ingredients in a small saucepan and stir over heat until sugar dissolves, pour into small serving bowl and serve.

All photo’s taken by me unless otherwise stated.