Lamb and Vegetable Patties

In saucepan, add enough salted water to cover potatoes by 1 inch (2.5 cm); bring to boil. Reduce heat to medium; simmer until tender, about 12 minutes. Drain and return to pot. Cook over low heat for 30 seconds to evaporate moisture. Place in bowl and mash to make about 2 cups (500 mL).

Meanwhile, in skillet, cook lamb over medium-high heat, stirring, until brown, about 10 minutes. Drain off fat. Stir in turmeric and cumin; cook for 1 minute. Add to potatoes.

Add egg, corn, carrot, spinach, green onions, jalapeño, garlic, ginger, coriander, bread crumbs, and salt and pepper to taste; lightly mix together.

Divide into 12 portions, using 1/4 cup (50 mL) for each. Using wet hands, shape each into 3/4 inch (2 cm) thick patty. (Make-ahead: Cover and refrigerate for up to 24 hours or overwrap and freeze for up to 1 month. To cook patties from frozen: cook in 425°F (220°C) oven for 30 minutes, turning once.)

In large nonstick skillet, brush oil to coat pan; cook patties over medium heat, in batches, until golden-brown and digital rapid-read thermometer inserted into centre reads 160°F (71°C), about 6 minutes per side.

Tip: You can also cook the patties in a 425°F (220°C) oven for 20 minutes, turning once.