Welsh Lamb Patties



Method

  1. Put the mince into a frying pan and cook over a high heat until browned, approximately 6 minutes
  2. Add the leek and onion and cook for a further 4 minutes.
  3. Take off the heat and allow to cool down and go cold.
  4. Place the mashed potato in a large bowl, mix in the sweetcorn, herbs, mint jelly and pepper. Add the mince mixture and the flour. Mix together and slowly add the egg - you might not need all of the egg as you want the mixture to be firm enough to shape.
  5. Place a little flour onto your worktop and on your hands. Divide the mixture into 8 and shape into patty shapes (like fishcakes).
  6. To cook - heat the oil in a frying pan and cook gently, turn over once and cook until both sides are brown and until the inside of the patties are piping hot.

Recipe Information

Serves 4
Calories 400 kcals
Cooking Time

Ingredients

  • 1 kg of potatoes, peeled and cut into chunks, boiled and mashed (leave to cool down thoroughly), or use leftover mashed potato which has been kept in the fridge overnight.
  • 300g lean minced Welsh Lamb
  • 1 leek, chopped into small pieces
  • 1 onion, peeled and chopped into small pieces
  • 1 small tin of sweetcorn, drained
  • 15ml mint jelly
  • 15ml fresh mint, chopped or 5ml dried mint
  • 2.5ml ground black pepper
  • 25g plain flour, plus extra for shaping
  • 1 small egg, lightly beaten
  • 15ml oil for frying

Nutrition Information

  • Calories 400 kcal
  • Energy 1684kJ
  • Fat 11.3g
  • Saturates 3.4g
  • Salt 1.4g
  • Iron 3.56mg
  • 5-a-day 1