Rosemary Olive Lamb Patties with Minted Yoghurt and Kumara Chips
Ready in 40 minutes
• Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, March 13, 2016.
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, March 13, 2016.
Whip these patties up in no time!
Ingredients
KUMARA CHIPS
- 800g red kumara, scrubbed and cut into 1.5cm-thick chips
- 1 teaspoon finely chopped rosemary leaves
ROSEMARY OLIVE LAMB PATTIES
- 600g lamb mince
- 1/4 teaspoon salt
- 1 courgette, grated
- 1 cup wholemeal breadcrumbs
- 1 clove garlic, minced
- 2 teaspoons finely chopped rosemary leaves
- 30g Kalamata olives, finely chopped
- 1 tablespoon Worcestershire sauce
- 1 egg
SALAD
- 3 tomatoes
- 1 carrot
- 70g feta cheese
- 70g feta cheese
- 1 tablespoon chopped mint leaves
- Juice of 1/2 a lemon
MINTED YOGHURT
- 1/2 cup natural yoghurt
- 1 tablespoon chopped mint leaves
- Zest of 1/2 a lemon
- 1 teaspoon lemon juice
- 1/2 teaspoon runny honey
Steps
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oven to 200°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium (if using).
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Toss kumara, rosemary and a drizzle of oil on tray and season with salt and pepper. Roast for about 25 minutes, or until cooked through. Turn once during cooking.
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In a bowl, combine all rosemary olive lamb patty ingredients, season with pepper and mix well using clean hands. Use a ½ cup measure to scoop out mixture and shape into patties, about 1.5cm-thick. Set aside on a plate.
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Heat a drizzle of oil in a fry-pan on low-medium heat. Cook patties, in batches, for 4–5 minutes each side, or until just cooked through. Press patties down with a fish slice when cooking to help form a crust. Remove from pan and rest, covered with foil, for a few minutes.
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While patties cook, prepare the salad. Cut tomatoes into wedges; peel and grate carrot; crumble feta; combine all in a bowl with spinach and mint. Toss with lemon juice and a drizzle of olive oil just before serving.
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Combine all minted yoghurt ingredients together in a bowl and mix well. Season with salt and pepper.
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Divide kumara chips and rosemary olive lamb patties between plates. Serve salad on the side and drizzle over minted yoghurt.
Nutritional Information
Energy |
2580 kj 617 kcal |
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Protein | 38.8g |
Carbohydrate | 64.9g |
Fat | 21.0g |