Index Meals | Mediterranean lamb cakes
With hints of olive, toasted pine nut and lemon rind, these lamb cakes are a true taste of the Mediterranean. The recipe is so easy to make, too. Dairy and gluten free.
Pine nuts, Minced lamb, Garlic, Green olives, Olives, Basil, Lemon rind, Egg white, Salsa verde, Salsa, Parsley, Mint, Chives, Capers, Garlic, Red onion, Tabasco, Avocado, Dairyfree, Glutenfree, Paleo, Recipe, Mediterranean
single,single-portfolio_page,postid-16111,ajax_fade,page_not_loaded,,side_area_uncovered_from_content,qode-theme-ver-7.7,wpb-js-composer js-comp-ver-4.7.4,vc_responsive

Mediterranean lamb cakes

About This Recipe


Lamb cakes:
1 tbsp pine nuts
250g lean minced lamb
2 garlic cloves, crushed
6-8 pitted green olives, chopped
¼ cup of fresh basil leaves, chopped
Finely grated rind of 1 lemon
1 egg white
Salt and freshly ground pepper

Salsa verde:
½ cup of parsley leaves, chopped
¼ cup of fresh mint leaves, chopped
Handful of chives, chopped
3 tbsp olive oil
1 tbsp capers, chopped
1 garlic clove, crushed
1 tbsp lemon juice
½ red onion, finely chopped
A dash of tabasco sauce
Fresh ground salt and pepper
1 ripe avocado, peeled, stoned and diced

New potatoes and green salad to serve.


  1. Dry fry the pine nuts to toast them and set aside to cool.
  2. Meanwhile, put the rest of the lamb cake ingredients in a large bowl and mix well. Chop the pine nuts and add these, too. Using wet hands, shape the mixture into 4 evenly-sized patties.
  3. Heat a griddle pan while you make the salsa verde. Put all the salsa ingredients, except the avocado, into a mini blender and whiz briefly. The consistency should be slightly coarse, not smooth. Gently stir in the chopped avocado afterwards and adjust seasoning to taste.
  4. Cook the lamb cakes for 6-8 minutes on each side, until slightly charred and firm. Serve with the salsa verde and a green salad.
Dairy-free, Gluten-free, Paleo
Avocado, Basil, Capers, Chives, Egg white, Garlic, Green olives, Lemon rind, Minced lamb, Mint, Olives, Parsley, Pine nuts, Recipe, Red onion, Salsa, Salsa verde, Tabasco