Lamb and Leek Patties

When I wrote my column Cheat’s Dinner Party for Stella Magazine,  (on which my book Dinner at Mine is based), not only did the 3 course menus have to be quick and easy, (as cooked in only an hour), I had to cook to a very tight budget. A starter, main course and dessert for six people for under £35! This would be impossible now, and was very tight even then, (only a year ago!) but it taught me to be clever with ingredients.

One dish that I kept coming back to because you could stretch a little bit of meat a long way, were little meat patties made with lamb, pork, turkey, or chicken mince. Mixed up with some friendly ingredients and you had some tasty little burgers, low cost, but still stylish enough for a dinner, and tasty as.

Here’s a new one…served with the previous Carrot and Nigella Seed Mash….yum yum yum…..

Leek and Lamb Patties

Made 10, could make 8….

2 tablespoons rapeseed or olive oil

1  leek, sliced and washed really well

2 fat garlic cloves, crushed

2 sprigs thyme, leaves pulled off

1 teaspoon of Dijon

50 g feta, crumbled

10 fat kalamata olives, pitted and roughly chopped

400 g lamb mince

Salt and freshly ground black pepper

A little dollop of creme fraiche would be good on top, but I didn’t have any so, I topped with a little cream cheese left over from making a cheesecake….

1. Fry leeks, garlic and thyme in 1 tablespoon of oil until soft. Tip into a large bowl, leave to cool for a few minutes, then stir in the feta, black olives and lamb mince. Season well with pepper and  little bit of salt.  Divide equally, form into patties, fry in remaining oil for about 3-4 minutes each side.

Serve with carrot mash…….or mash or other mash….

This entry was posted in Lunch, Mains, Meat & Poultry, Supper and tagged , , . Bookmark the permalink.

One Response to Lamb and Leek Patties

  1. Pingback: Veg Box No.16 Early February | HOT MEALS NOW

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