SPICED VEGETABLE AND LAMB FRITTER WITH CUCUMBER SALAD
SERVES 4 PREP 20 MINUTES COOK 40 MINUTES
1½ tablespoons extra virgin olive oil 300g lean lamb mince 2 teaspoons ground coriander 1 teaspoon ground cumin 1 long green chilli, thinly sliced 2 x 250g packets fresh sweet potato noodles (see notes) 3 eggs, lightly beaten ¹⁄³ cup plain flour ²⁄³ cup chopped fresh coriander leaves 60g baby spinach 3 baby cucumbers, quartered lengthways 70g reduced-fat fetta, roughly crumbled 1 tablespoon lemon juice
1 Preheat oven to 220°C/200°C fan-forced. 2 Heat 1 tablespoon oil in a 5cm-deep, 20.5cm (base measurement) heavy-based flameproof frying pan over medium-high heat. Add mince. Cook, breaking up with a wooden spoon, for 5 minutes or until browned. Add ground coriander, cumin and half the chilli. Cook, stirring, for 1 minute or until fragrant. 3 Meanwhile, place sweet potato noodles in a large bowl. Add egg and flour. Toss to coat. Add mince and ½ cup fresh coriander. Stir to combine. Transfer mixture to pan. Flatten slightly. Bake for 25 to 30 minutes or until golden and tender. 4 Meanwhile, combine spinach, cucumber, fetta, lemon juice and remaining oil in a large bowl. Season with pepper. 5 Sprinkle fritter with remaining chilli and coriander. Serve wedges of fritter with cucumber salad. NUTRITION: (per serve) 1692kj; 19.2g fat; 5.2g sat fat; 28.8g protein; 28.1g carbs; 6.8g fibre; 217mg chol; 319mg sodium.