Herbed Lamb Patties with Mint-Quinoa Salad
Juicy, flavorful lamb patties seasoned with Mediterranean herbs, served alongside a refreshing quinoa salad with cucumber and mint. A perfect, light yet satisfying soy-free meal.
1202 kalorie
$9 na porcję
$30 min
2 porcje
soy-free, any cuisine
Składniki
- 300g lean lamb mince
- 100g quinoa
- 1 medium cucumber (approx. 150g)
- 1/2 small red onion (approx. 50g)
- 10g fresh mint, chopped
- 10g fresh parsley, chopped
- 2 cloves garlic, minced
- 1 lemon, for juice
- 30ml olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and black pepper to taste
Dostępne dla członków NutriPro.
Instrukcje
- 1.Rinse 100g of quinoa under cold water. In a small pot, combine the quinoa with 200ml of water, bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside to cool.
- 2.While the quinoa cools, prepare the salad. Finely dice the cucumber and red onion, and chop the fresh mint. Combine them in a large bowl with the cooled quinoa.
- 3.In a small bowl, whisk together the juice of half a lemon, 15ml (1 tablespoon) of olive oil, salt, and pepper to create the dressing. Pour over the quinoa and vegetable mixture and toss to combine.
- 4.In a separate bowl, combine the 300g lean lamb mince, minced garlic, chopped parsley, ground cumin, ground coriander, and a pinch of salt and pepper. Mix well with your hands and form into 4-6 small patties.
- 5.Heat the remaining 15ml (1 tablespoon) of olive oil in a large frying pan over medium-high heat. Cook the lamb patties for 3-4 minutes on each side, until browned and cooked through to your liking.
- 6.Serve the warm lamb patties immediately alongside the refreshing mint-quinoa salad. Garnish with extra lemon wedges if desired.
Informacje odżywcze
60g
fat
69g
carbs
8g
fiber
79g
protein
Dlaczego ten przepis
This dish offers a balanced meal with high-quality protein from lamb for muscle repair and satiety. Quinoa provides complex carbohydrates, fiber, and all nine essential amino acids for sustained energy. The fresh vegetables add vitamins and minerals.