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500g / 1 lb lean minced lamb
2 garlic cloves, crushed
1 tbsp freshly grated Parmesan cheese
1 tbsp chopped pitted olives
1 tbsp chopped basil
finely grated rind of 1 lemon
1 tbsp pine nuts, toasted and chopped
1 egg white
green salad, to serve
Salsa verde:
3 tbsp chopped parsley
2 tbsp chopped mint
1 tbsp chopped chives
4 tbsp olive oil
1 tbsp chopped capers
3 garlic cloves, crushed
4 tbsp lemon juice
1 small onion, chopped
1 ripe avocado, peeled, stoned and chopped
dash of Tabasco sauce
sea salt and pepper
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Method :
Place the lamb,
garlic, Parmesan, olives, basil, lemon rind, pine nuts and egg white in a
bowl and mix well with a fork. Shape with wet hands into 8 even-sized
patties. Mix together all the salsa ingredients in a bowl. For a smooth
salsa, process the ingredients in the blender or food processor. Taste and
adjust the seasoning. Heat a griddle pan or nonstick frying pan. Put on
the lamb cakes and cook for 6-8 minutes on each side until charred and
firm. Serve with the salsa and a green salad.
Makes 4
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