Zucchini and lamb patties

Zucchini and lamb patties

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
500g zucchini, unpeeled and grated
salt
500g boneless lamb, trimmed of excess fat and minced
1/4 teaspoon freshly ground white pepper
2 tablespoons fresh dill, chopped
1 onion, grated
60g cream cheese, softened
2 eggs
2 tablespoons plain flour
2 tablespoons olive oil
1 lemon, cut into 6 wedges, to garnish
sprigs fresh dill, to garnish

Method

  1. Place grated zucchini in a colander, sprinkle with salt and let drain for 30 minutes to extract bitter juices. Squeeze out excess moisture between the palms of your hands and dry zucchini on paper towels.
  2. Mix with lamb, pepper, dill, onion, cream cheese and eggs. Add flour and form into 12 round patties.
  3. Heat oil in a frying pan and fry patties over medium heat for about 5 minutes on each side or until golden brown. Serve hot, garnished with lemon wedges and dill sprigs.
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