Flavours of Greece spice up lamb cakes
Juicy lamb cakes and a crisp, simple salad to add colour to your plate - what’s not to love?
GREEK-SPICED LAMB CAKES
With cucumber, tomato and radish salad tray and lightly brush with oil (or spray). Bake (on upper oven rack) for about 8 minutes, until just cooked through. Switch oven to high grill and grill cakes for a further 4-5 minutes, until lightly brown on top.
While cakes are cooking, whisk all vinaigrette ingredients together in a medium bowl. Remove core and seeds from capsicum and dice capsicum, cucumber, tomato and radishes 1cm. Roughly chop second measure of parsley and mint.
Add all salad veges to bowl with vinaigrette, along with drained cannellini beans. Toss to combine and season to taste with pepper and more salt, if desired.
To serve, spoon cucumber, tomato and radish salad onto plates. Top with Greek-spiced lamb cakes, dollop over yoghurt and serve with a lemon wedge to squeeze over (if using).
My Food Bag Fresh Start recipes are 450 calories or less per serve, have lean protein and loads of vegetables, and are lower in gluten and dairy.