Name: Lamb and potato salad
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 5.00 potatoes peeled and cut into chunks; 0.25 red onion thinly sliced; 2.00 lettuce; 250.00 ml mayonnaise; 5.00 ml salt; 5.00 ml black pepper freshly ground; 30.00 ml sesame seeds toasted; 30.00 ml fresh mint chopped; 125.00 ml breadcrumbs stale; 1.00 eggs lightly beaten; 30.00 ml sesame seeds toasted; 20.00 ml cornflour; 50.00 ml oil for frying

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Ingredients (13)

5.00	potatoes — peeled and cut into chunks
0.25	red onion — thinly sliced
2.00	lettuce
250.00 ml	mayonnaise
5.00 ml	salt
5.00 ml	black pepper — freshly ground
30.00 ml	sesame seeds — toasted

meatballs: minced lamb

30.00 ml	fresh mint — chopped
125.00 ml	breadcrumbs — stale
1.00	eggs — lightly beaten
30.00 ml	sesame seeds — toasted
20.00 ml	cornflour
50.00 ml	oil — for frying

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Method:

Method:
1. Boil potatoes until tender. Drain and cool.

2. Combine potatoes, onions and meatballs in a bowl.

3. Add salad leaves and toss lightly to combine. Season with salt and black pepper, spoon over mayonnaise and sprinkle with sesame seed.

4. For the meatballs: Mix mince, mint, breadcrumbs egg and remaining sesame seeds in a bowl. Form into small balls and roll in cornflour. Shallow-fry in hot oil until well browned. Drain on absorbent paper and allow to cool.