Middle Eastern Lamb Cakes with Couscous and Pomegranate

Steps

1. Grate beetroot and carrot; peel and separate mandarin segments and finely chop; finely dice tomato; thinly slice spinach.
2. In a medium bowl, whisk egg then discard half. Combine with all lamb cake ingredients in a medium bowl. Using clean, damp hands and a ¼ cup measure, shape into cakes, about 1cm thick. Set aside.
3. Bring water and salt to the boil in a small pot. Once boiling, turn off heat. Add couscous, stir, cover and leave for 5 minutes, then fluff up grains with a fork.
4. Place couscous in a large bowl and add beetroot, carrot, mandarin, tomato, spinach, lemon juice and olive oil. Toss to combine and season to taste. Set aside.
5. While couscous cooks, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook lamb cakes for 3-4 minutes each side, until just cooked through. Set aside, covered, to rest for about 2 minutes.
6. To serve, spoon yoghurt onto plates and spread out. Top with couscous and Middle Eastern lamb cakes. Drizzle over pomegranate molasses and sprinkle over sumac, pistachio almond nut mix and mint leaves.