Lamb and Lentil Patties with Minted Feta Mayo and Kumara Chips

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.