Minted Lamb Patties with Creamy Potato Salad

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start Choice (4 Nights For 2) on Sunday, November 27, 2022.

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Here at Fresh Start we love getting creative, but that doesn't mean there's no room for the classics – some flavours and combos simply never get old. Fresh NZ lamb and mint is no exception, especially when made into delicious patties and served with a creamy mustard-spiked potato salad and plenty of greens!

Ingredients

Potato Salad

1/2 Tbsp wholegrain mustard
125g lite sour cream
50g baby spinach
1 courgette, peeled into ribbons
100g green beans, ends trimmed
200g baby potatoes, diced 3cm

Patties

1/2 pack French seasoning
1 Tbsp wholemeal breadcrumbs
1/4 tsp salt
1 tsp oil
250g lean lamb mince
1/4 bunch mint, roughly chopped
1/2 carrot, grated

To Serve

1/2 bunch mint, leaves picked

Steps

Dice potatoes 3cm. Place in a medium pot and cover with hot tap water and a pinch of salt. Bring to a boil with the lid on, then remove lid and reduce heat to medium. Cook for about 20 minutes, until tender. Trim ends from beans and cut in half. Add beans to pot with potatoes for final 3 minutes of cook time. Drain, run under cold water to cool and leave to drain well.
Grate carrot and roughly chop half the mint. Pick remaining mint and set aside for serving. In a medium bowl, combine all patty ingredients (except oil). Shape mixture into 4 balls and flatten into 1cm thick patties. Heat oil in a medium frypan on medium heat. Cook patties for 4-5 minutes each side, until golden brown and cooked through.
Peel courgette into ribbons and place in a medium bowl with spinach. Add sour cream, mustard and cooked potatoes and beans. Season with salt and pepper and toss well to combine.
Minted lamb patties with potato salad and a sprinkle of mint.

Nutritional Information

Energy	1769 kj 423 kcal
Protein	35.6g
Carbohydrate	23.5g
Fat	18.8g