SPICED VEG­ETABLE AND LAMB FRIT­TER WITH CU­CUM­BER SALAD

Super Food Ideas - - MAINS -

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.

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