• 500 g/1 lb lean minced lamb

• 2 garlic cloves, crushed

• 1 tablespoon freshly grated Parmesan cheese

• 1 tablespoon chopped pined olives

• 1 tablespoon chopped basil

• finely grated rind of 1 lemon

• 1 tablespoon pine nuts, toasted and chopped

• 1 egg white

• green salad, to serve 

Salsa verde:

• 3 tablespoons chopped parsley

• 2 tablespoons chopped mint

• 1 tablespoon chopped chives

• 4 tablespoons olive oil

• 1 tablespoon chopped capers

• 3 garlic cloves, crushed

• 4 tablespoons lemon juice

• 1 small onion, chopped

• 1 ripe avocado, peeled, stoned and chopped

• dash of Tabasco sauce

• sea salt and pepper

---

Method:

1. Place the lamb, garlic, Parmesan, olives, basil, lemon rind, pine nuts and egg white in a bowl and mix well with a fork. Shape with wet hands into 8 even-sized patties.

2. Mix together all the salsa ingredients in a bowl. For a smooth salsa, process the ingredients in a blender or food processor. Taste and adjust the seasoning.

3. Heat a griddle pan or nonstick frying pan. Put on the lamb cakes and cook for 6-8 minutes on each side until charred and firm. Serve with the salsa and a green salad.