With hints of olive, toasted pine nut and lemon rind, these lamb cakes are an authentic taste of the Mediterranean. The recipe is so easy to make, too. It is also dairy and gluten-free so that everyone can indulge in it.
Satisfying Mediterranean Lamb Cakes
These Mediterranean lamb cakes are the perfect appetizers to have. I love making these when I need a quick appetizer for my scrumptious meals.
Ingredients
Lamb Cakes Ingredients
1 tablespoon pine nuts
250 grams ground lamb (minced lamb) - lean
2 cloves garlic - crushed
8 small green olives - pitted and chopped
¼ cup basil - chopped- 1 medium lemon rind - finely grated
1 medium egg white
1 dash salt
1 dash ground black pepper
Salsa Verde Ingredients
½ cup parsley - chopped
¼ cup mint - chopped
1 handful chives - chopped
3 tablespoons olive oil
1 tablespoon capers - chopped- 1 clove garlic - crushed
1 tablespoon lemon juice
½ medium red onion - finely chopped
1 dash Tabasco sauce- 1 dash salt
- 1 dash ground black pepper
1 medium avocado - ripe, peeled, stoned and diced
Instructions
- Dry fry the pine nuts to toast them and set them 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 to 8 minutes on each side, until slightly charred and firm. Serve with the salsa verde and a green salad.
Nutrition
Calories: 398kcalCarbohydrates: 9gProtein: 13gFat: 36gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 46mgSodium: 260mgPotassium: 515mgFiber: 5gSugar: 1gVitamin A: 984IUVitamin C: 22mgCalcium: 52mgIron: 2mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
