| |
|
|
| |
|
|
| |
Lamb
and Potato Patties with Mint and Coriander Sauce - Serves
4-6
|
|
| |
|
|
| |
These
are delicious with a crispy green salad in hot pitta bread.
As well as frying them you can also cook them on the barbecue
or roast them in a hot oven - 200C/400F/Gas 6 - for 20 minutes. |
|
| |
|
500g/1lb
2oz
|
|
minced
lamb
|
|
500g/1lb
2oz
|
|
Waxy
potatoes |
|
1
|
|
Red
onion, peeled and very finely chopped
|
|
2
|
|
Cloves
garlic, peeled and finely crushed
|
|
1
teaspoon
|
|
Paprika |
|
1
teaspoon
|
|
Ground
cumin |
|
2
tablespoon
|
|
Chopped
fresh parsley |
|
1
|
|
Beaten
egg |
|
|
|
Sunflower
oil |
|
|
|
Salt
and pepper
|
|
|
| |
|
|
| |
1.
Boil the potatoes and when tender, drain and cool. Skin and
cut into 2mm/¼inch dice. |
|
| |
2.
Mix the potatoes with the lamb, onion, garlic, spices, egg and
parsley and season well. |
|
| |
3.
Shape into 12 patties and chill for 1 hour. |
|
| |
4.
Heat 2mm/¼ inch sunflower oil in a large frying pan and cook
the patties in batches until browned on each side and cooked
through. |
|
| |
Mint
and Coriander Sauce |
|
| |
2
tbsp each chopped fresh mint and coriander |
|
| |
150ml/5fl
oz natural yoghurt |
|
| |
2
tbsp white wine vinegar |
|
| |
1tsp
caster sugar and plenty of freshly ground black pepper |
|
| |
Whizz
all the ingredients together with a hand blender and chill until
needed. |
|
| |
copyright
Holly Jones 2001 |
|
| |
|
|
| |
Andrew
& Helen Tomkins - Hallsford
Farm, Hethersgill, Carlisle, Cumbria.
CA6 6JD Tel:
01228 577329 Fax: 0870 513838
|
|
| |
|
|
| |
|
|
