Juicy, herb-infused lamb patties served with a creamy, dairy-free mash of zucchini and avocado. This nutrient-dense, autoimmune protocol (AIP) friendly meal is packed with flavor and healthy fats.
*Das Bild dient nur zur Veranschaulichung und kann vom tatsächlichen Rezept abweichen (KI-generiert).*
Zutaten
- 500g ground lamb
- 2 large zucchini (approx. 600g), chopped
- 300g cauliflower florets
- 1 ripe avocado
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 3 tbsp fresh mint, chopped
- 3 tbsp fresh parsley, chopped
- 1 tsp turmeric powder
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Sea salt to taste
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Anleitung
- 1.Place the chopped zucchini and cauliflower florets in a steamer or pot with a small amount of water. Cook until very tender, about 10-12 minutes. Drain thoroughly to remove all excess water.
- 2.While the vegetables cook, combine the ground lamb, half of the chopped onion, half of the minced garlic, fresh mint, and parsley in a medium bowl. Season with sea salt and mix gently with your hands until just combined.
- 3.Form the lamb mixture into 8 small patties. Heat 1 tbsp of olive oil in a large skillet or pan over medium-high heat. Cook the patties for 4-5 minutes per side, until browned and cooked through. Set aside.
- 4.In a food processor or blender, combine the drained zucchini and cauliflower, the flesh of the avocado, the remaining onion and garlic, lemon juice, 1 tbsp olive oil, and turmeric powder. Blend until the mixture is smooth and creamy.
- 5.Season the mash with sea salt to taste. To serve, divide the warm avocado-zucchini mash among four plates and top each with two herbed lamb patties.
Nährwertinformationen
Warum dieses Rezept
This recipe is highly nutritious and anti-inflammatory, perfect for an AIP lifestyle. It provides quality protein from lamb, healthy monounsaturated fats from avocado and olive oil, and is rich in fiber and micronutrients from zucchini and cauliflower.
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