Mini Lamb & Mint Patties

Gluten, Grain, Dairy, Egg and Nut Free
Makes 24

There is something about the combination of lamb and mint… Mint would have to be one of my favourite herbs to use during summer – it just so damn refreshing when you use it fresh. Unfortunately I haven’t mastered growing herbs, I know I know, but that’s another story.

Never buy store bought meat patties again!! Have you seen the long list of ingredients on the ones premade! These patties only need four ingredients to make and you can make them up in advance and freeze them or better still get the kids to make them!

Not only are these great to have for dinner (think with salad or veggies, lettuce wraps, with pasta or zoodles) or lunch they are also an easy option to add some protein into lunchbox. Having people over? Cook them up in advance and serve them cold with some dipping sauces and veggie sticks.

INGREDIENTS:

• 250g Lamb Mince
• 250g Beef Mince
• 1 x small handful of fresh Mint finely sliced
• 1tsp Himilayan Salt

METHOD:

1. Place all ingredients into a large bowl.
2. Mix together with your hands until well combined
3. Roll into balls about the size of golf balls, squashing a little to make a patty shape.
4. Place into an airtight container until ready to cook.
5. Preheat frypan or BBQ, and cook meatballs on both sides until cooked through.
   
   

NOTES:

* Always check the ingredients of your mince – sometimes, mince just isn’t mince!
* You can substitute dried mint if you don’t have fresh, I’d put about 1 teaspoon in.
* It is ok to freeze these patties uncooked, and simply defrost them when you are ready to use them. If you freeze them cooked I find they can dry out a little.