Lamb steak with pea and broccoli potato cakes
Nutrition Info.(per serve)
- 4 medium-sized potatoes, peeled, chopped
- 1 cup broccoli, cut in small pieces
- 1/2 cup frozen peas
- 2 tablespoons basil pesto
- oil spray
- 4 lean lamb steaks
- 3 cups Brussels sprouts, sliced or quartered
- 3 tablespoons balsamic glaze
Total fat 16g
Saturated fat 5g
Dietary fibre 6g
1 Place potatoes in a glass or ceramic bowl with a plate on top. Place in microwave and cook on high for 7-8 minutes until tender. Roughly mash.
2 Cook broccoli and peas in microwave for 2 minutes on high. Add mashed potato and pesto and mix together to combine. Form into 8 patties.
3 Heat oil spray in a non-stick pan over a medium heat. Add potato cakes and cook, turning once until browned on both sides. Remove from pan and keep warm.
4 Spray pan with oil again, add steaks and cook to your liking (about 2 minutes each side for medium-rare). Meanwhile, cook Brussels sprouts for 2-3 minutes in microwave.
5 Once steaks are cooked, transfer to serving plates and add Brussels sprouts to pan, stir-frying for 2-3 minutes until slightly browned. Serve steaks with potato cakes and sprouts, drizzled with balsamic glaze.
Make it gluten free: Check store-bought pesto is gluten free.
Hanu de Jong
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