Print

Lamb and Eggplant patties with Carrot & Pistachio Salad

  • Author: Jessica Donovan
  • Yield: Serves 4

Ingredients

 

  • 500g lamb mince
  • 1 eggplant
  • 100g feta
  • Zest of 1 lemon
  • 2 cloves garlic, minced
  • 1/4 cup parsley, finely chopped
  • Salt and pepper to taste

Carrot and pistachio salad

  • 6 carrots
  • 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

Instructions

  1. Cut the eggplant into small cubes and roast in the oven with a little olive oil for 10 -15 minutes on 180 degrees.
  2. Meanwhile mix together the lamb, crumbled feta, lemon zest, garlic, parsley, salt and pepper. Add the eggplant once cooked.
  3. Form into patties with your hands and grill for 4-5 minutes on each side.
  4. Lightly roast the pistachios in a moderate oven for 5 – 10 minutes. Once cool, chop them coarsely.
  5. Grate the carrots and finely chop the herbs.
  6. Mix all ingredients in a salad bowl, add the pistachios just before serving.