Lamb mince recipe – Lamb and Eggplant patties with Carrot & Pistachio Salad
I have been making it for years and my family always enjoy it! It’s such a great combination of freshness, crunch, sweetness and healthy fat goodness. I usually roast the eggplant the night before so everything is ready to assemble.
I hope your family enjoy it as much as mine do.
500g grass fed lamb mince (you can use beef or kangaroo too)
Zest of 1 lemon
2 cloves garlic, minced
¼ cup parsley, finely chopped
Salt and pepper to taste
Carrot and pistachio salad
1 handful of fresh herbs such as parsley, mint and/or basil
2 tablespoons of currants or sultanas
80g pistachios, shelled
juice of 1 lemon
Splash of olive oil
Cut the eggplant into small cubes and roast in the oven with a little olive oil for 10 -15 minutes on 180 degrees. Meanwhile mix together the lamb, crumbled feta, lemon zest, garlic, parsley, salt and pepper. Add the eggplant once cooked. Form into patties with your hands and grill for 4-5 minutes on each side.
Lightly roast the pistachios in a moderate oven for 5 – 10 minutes. Once cool, chop them coarsely. Grate the carrots and finely chop the herbs. Mix all ingredients in a salad bowl, add the pistachios just before serving.
Make extra meat patties and wrap them in lettuce leaves with tomato and avocado for a yummy lunch the next day!
Let me know how this goes down with your family and feel free to share this recipe with your friends 🙂