Ingredients
KUMARA CHIPS
800g red kumara, scrubbed and cut into
1.5cm-thick chips
1 teaspoon finely chopped rosemary
leaves
LAMB AND LENTIL PATTIES
600g lamb mince
1/4 teaspoon salt
1 can brown lentils, drained and rinsed
1 courgette, grated
1 cup wholemeal breadcrumbs
1 clove garlic, minced
2 teaspoons finely chopped rosemary leaves
30g Kalamata olives, finely chopped
1 tablespoon Worcestershire sauce
1 egg
MINTED FETA MAYO
100g feta cheese
1 1/2 tablespoons boiling water
3 tablespoons mayonnaise
1 tablespoon chopped mint leaves
Zest of 1/2 a lemon
1 teaspoon lemon juice
1 teaspoon runny honey
SALAD
1/3 bag baby spinach leaves
2 tomatoes, cut into wedges
1 carrot, peeled and grated
Juice of 1/2 a lemon
1 tablespoon chopped mint leaves, to serve
Method
Preheat oven to 200°C. Line an oven tray
with baking paper. Preheat BBQ hot plate to medium (if using). Bring a half
full kettle to the boil.
Toss kumara chips with rosemary and a
drizzle of oil on prepared tray and season with salt and pepper. Roast for
about 25 minutes, or until cooked through. Turn once during cooking.
In a large bowl, combine all lamb and
lentil patty ingredients, season with pepper and mix using clean hands. Use a ½
cup measure to scoop out mixture and shape into patties, about 2cm-thick. Set
aside on a plate.
Heat a drizzle of oil in a fry-pan on medium heat. Cook patties, in
batches, for 4 minutes each side, or until just cooked through. Press patties
down with a fish slice when cooking to help seal. Alternatively, cook on BBQ.
Remove and rest, covered with foil, for a few minutes.
While patties rest, place feta and boiling water in a medium bowl and
whisk with a fork until smooth. Add all remaining minted feta mayo ingredients
and mix well. Season with pepper.
Place spinach, tomatoes and carrot in a large bowl. Toss with lemon
juice and a drizzle of olive oil just before serving.
Divide kumara chips and lamb patties between plates. Serve salad on the
side and drizzle over minted feta mayo. Garnish with mint.
