Nepalese Lamb Patties with Curried Potato Salad

Steps

1. Preheat BBQ to high.
2. Dice potatoes 3cm. Place in a 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.
3. Grate carrot and roughly chop half the mint. Pick remaining mint and set aside for serving. In a bowl, combine all patty ingredients. Shape mixture into balls (S2: 4 balls, S4: 8 balls) and flatten into 1cm-thick patties. Cook patties on BBQ for 4-5 minutes each side, until golden brown and cooked through. Alternatively, use same method cook lamb in a frypan on high.
4. Peel courgette into ribbons and place in a bowl with spinach. Add curry vinaigrette, cooked potatoes and beans. Season with salt and pepper and toss well to combine. Pick remaining mint leaves and set aside.
5. Plate up lamb patties with potato salad, sour cream and a sprinkle of mint.