Flavours of Greece spice up lamb cakes

Selwyn and Ashburton Outlook - - MOTORING -

Juicy lamb cakes and a crisp, sim­ple salad to add colour to your plate - what’s not to love?

GREEK-SPICED LAMB CAKES

1-2 radishes

1 ta­ble­spoon pars­ley leaves and stalks

2 ta­ble­spoons mint leaves

x 400g can can­nellini beans, drained and rinsed

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.

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).

Greek-spiced lamb cakes with cu­cum­ber, tomato and radish salad.

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