About This Recipe
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
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.
- Dry fry the pine nuts to toast them and set aside to cool.
- 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.
- 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.
- 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.