Lamb and potato salad

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 14
Servings 6
Time 35

Ingredients

  • 5
    poatoes, peeled and cut into chucks
  • 0.25
    red onion, thinly sliced
  • 2
    cups chopped mixed lettuce leaves
  • 250
    ml
    (1cup) mayonnaise
  • 5
    ml
    salt
  • 5
    ml
    freshly ground black pepper
  • 30
    ml
    (2T) sesame seeds, toasted
  • 500
    g
    meatballs: minced lamb
  • 30
    ml
    (2T) chopped fresh mint
  • 125
    ml
    (1/2 cup) stale bread crumbs
  • 1
    egg, lightly beaten
  • 30
    ml
    (2T) sesame seeds, toasted
  • 20
    ml
    cornflour
  • 50
    ml
    oil for frying
 

Method

25
 
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.

 

Read more on: shallow-fry  |  lamb
 

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