Ground Lamb and Potato Patties
These ground lamb and potato patties from Nik Sharma encapsulate spiced ground meat in a fluffy mashed potato shell that's coated with bread crumbs and pan-fried until golden brown.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup (5 oz) minced red onion
- 1 tablespoon minced garlic
- One (1 inch) piece fresh ginger, peeled and grated
- 1 pound ground lamb, turkey, or chicken
- 1 1/2 teaspoons fine sea salt
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons store-bought or homemade sambal oelek
- 2 tablespoons chopped fresh cilantro
- 2 pounds russet potatoes (about 4)
- 1/2 teaspoon freshly ground black pepper
- 1 large egg
- 1 cup dried unseasoned bread crumbs
- 1/4 cup mild vegetable oil
Instructions
- In a large skillet with a lid over medium-high heat, warm the oil. Add the onion and cook, stirring, until translucent, 4 to 5 minutes. Stir in the garlic and ginger and cook until fragrant, 30 to 45 seconds more.
- Break up the ground lamb into very small chunks and add it to the skillet. Brown the meat until mostly cooked through, 6 to 10 minutes.
- Add 1/2 teaspoon of the salt, the vinegar, and the sambal oelek, and stir gently to combine.
- Cover and cook, stirring occasionally, until most of the liquid has evaporated, 7 to 10 minutes. Remove from the heat and cool to room temperature. Stir in the cilantro and adjust the seasoning, if necessary. (The lamb filling may be prepared 1 day ahead. Cover and refrigerate.)
- While the lamb is cooking, pull out a large stockpot. Scrub the potatoes, drop into the pot and add enough cool water to cover by 1 inch (2.5 cm). Bring to a rolling boil over high heat, turn the heat to medium-low, and cover. Simmer the potatoes until completely tender, about 30 minutes.
☞ TESTER TIP: If you’re pressed for time, you can peel and cube the potatoes before boiling, then proceed with mashing them while warm.
- Carefully drain off the water and allow the potatoes to cool to room temperature.
- Peel the potatoes and, with a masher or fork (or a ricer if you prefer a smoother texture), mash until there are no visible chunks left behind.
- Season with the remaining 1 teaspoon salt and the pepper. Taste and adjust the seasoning, if necessary. (The potatoes may be prepared 1 day ahead. Cover and refrigerate.)
- To assemble the chops, take 3 or 4 generous tablespoons of the mashed potatoes in the palms of your hands and flatten into a disk. Put 1 1/2 to 2 tablespoons of the lamb filling in the center, and fold the edges of the potato around it to form a patty about 2 inches (5 cm) in diameter. Place on a sheet of parchment paper and repeat with the remaining meat and potatoes.
- In a small bowl, whisk the egg. Spread out the bread crumbs on a rimmed baking sheet.
- Using a pastry brush, brush a patty with the egg and coat evenly with the bread crumbs, shaking off the excess. Repeat with the remaining patties.
- In a large skillet over medium-low heat, warm 1 to 2 tablespoons of the vegetable oil. Cook the patties in batches, adding more oil as needed, until golden brown, 4 to 6 minutes per side. Drain on paper towels. Serve hot or warm.
Notes
- Make-ahead--The lamb and potatoes can be prepared up to 1 day in advance. Store in sealed containers in the fridge until you are ready to assemble the patties.
- Reheating--Any leftover lamb and potato patties can be reheated in a 250°F (121°C) oven for about 30 minutes.
- Substitutions--Use leftover mashed potatoes to make these patties.
Nutrition
Serving: 1portion | Calories: 568kcal | Carbohydrates: 47g | Protein: 20g | Fat: 34g | Saturated Fat: 10g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 797mg | Fiber: 4g | Sugar: 4g