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?
1 tablespoon parsley leaves and stalks 2 tablespoons mint leaves x 400g can cannellini beans, drained and rinsed To serve 75g unsweetened low-fat plain yoghurt, lemon cut into wedges (optional)
Preheat oven to 220 degrees Celsius. Line an oven tray with baking paper.
Place all Greek-spiced lamb cake ingredients (except oil) into a medium bowl and mix until well combined. Using clean, damp hands, shape mixture into golf ball-sized balls then flatten slightly into cakes, about 1.5cmthick. Place cakes onto prepared 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).
MyFood 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.
Greek-spiced lamb cakes with cucumber, tomato and radish salad.