Lamb steak with pea and broccoli potato cakes
(at time of publication)
- 4 medium-sized potatoes, peeled, chopped
- 1 cup broccoli, cut in small pieces
- ½ cup frozen peas
- 2 tablespoons basil pesto
- oil spray
- 4 lean lamb steaks
- 3 cups Brussels sprouts, sliced or quartered
- 3 tablespoons balsamic glaze
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.
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 5g
Dietary fibre 6g
Make it gluten free: Check store-bought pesto is gluten free.
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