Lamb with fennel feathery leaves

I grow fennel for the bulb but actually the feathery leaves is very fragrant and should not be wasted.

lamb with fennel leaves

1. Season minced lamb with salt, pepper and 1tbsp cornstarch.

2. Cut the top feathery leaves from fennel and chop finely, mix with meat.

3. Form into patties and sear both sides brown, and rest in pan in the remaining heat for the middle to cook through.