AIP Herbed Lamb Patties with Avocado-Zucchini Mash
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.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
2120 calories
$8 per serving
$35 min
4 servings
autoimmune-protocol, any cuisine
Ingredients
- 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
Instructions
- 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.
Nutrition Information
170g
fat
56g
carbs
22g
fiber
101g
protein
Why this recipe
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.