Lamb Patties
with Yoghurty Lentils and Sweet Potato Discs
You know when you go to someone’s house and they cook you something so delicious you just HAVE to recreate it as soon as possible? Well this is what happened when Mimi’s friend Livvy made these delicious lentils, they were all Mimi could think about for the next three days, so she just had to share them with the HelloFresh family!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Sweet Potato
1
Onion
3
Mint
250
Lamb Mince
1
Cumin
3
Smoky Coriander
1
Organic Lentils
1
Greek Style Natural Yoghurt
(Contains Milk)
½
Lemon
1
Red Chilli
Nutritional information
Utensils
Instructions
Pre-heat your oven to 180 degrees and cut your sweet potato into roughly 1cm thick discs (no need to peel!). Put them on a baking tray and drizzle over 1 tbsp of oil. Add 1/4 tsp of salt and a good grind of pepper. Make sure everything has a good covering of oil and pop them in the oven for 25-30 mins until cooked and slightly crispy.
Peel and chop half your onion into roughly 2cm pieces, chop the other half very finely into 1/2 cm pieces. Pull your mint leaves from their stalks and finely chop. Finely chop your chilli.
Put your lamb mince in a bowl with your finely chopped onion, half your cumin, half your smoky coriander, half your mint, ¼ tsp of salt and a good grind of pepper. Mix together with your hands until well combined and then divide the mixture into four patties.
Add 1 tbsp of oil to a frying pan and add your remaining onion, cook for 5 mins until soft and then add the rest of your cumin and smoky coriander, along with your chopped chilli (the amount you add depends on how spicy you like things!). Cook for a further minute. Drain and rinse your lentils in a sieve (if you have one) and add them to the onion, cook for 4 mins before putting a lid on the pan to keep them warm, taking off the heat and setting aside.
Put 2 tbsp of oil in a frying pan and add your patties. Cook for 5 mins on each side until browned and cooked, then remove the pan from the heat.
Add your yoghurt, remaining chopped mint and 11/2 tbsp of lemon juice to your lentils and gently stir to combine. Tip: Add less lemon if you aren’t too keen on citrussy flavours!
Take your sweet potatoes out of the oven. Serve your lentils with the patties on top and the sweet potatoes alongside. Enjoy!
