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Lamb Steaks with Potato Cakes
Prep: 15 mins
Cook: 45 mins
Serves 4
Excellent source of iron
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Ingredients
Potato cakes
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Method |
Nutrition Information Per Serving
Serving size: 474g| Energy kJ (kcal) | 1953 (466) |
| Protein (g) | 27.3 |
| Fat (g) | 21.4 |
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Saturated (g)
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11.8 |
| Carbohydrate (g) | 39.6 |
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Sugars (g)
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5.1 |
| Sodium (mg) | 176 |
| Iron (mg) | 3.9 |
| Zinc (mg) | 4.2 |
| Vitamin B12 (ug) | 2.3 |
| Vitamin D (ug) | 1.5 |
| Selenium (ug) | 9.2 |
- Meat should sizzle when you add it to the pan. Keep the heat at a moderately high temperature; this should be enough to keep the meat sizzling without burning.
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Comments & Reviews
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There are: 3 reviews, with an average rating of out of 5
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Just made. Potato cakes are the best ive even had (cooked them a tad longer and just kept checking) They are MEGA crunchy almost bluebird chip level, soo good.
Edits i did were add a lil garlic to potato cakes and some red onion to the sour cream mix. Made this for two and will make again for four in a week or two.
Posted by carmen 2017-02-25 19:06:59
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trying tonight - sounds great.
Posted by Anne n Derek 2014-08-21 13:06:12
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Potato cakes delicious.Will certainly make them again.
Posted by Barbara 2014-08-21 13:05:55
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Preheat oven to 200ºC. Place the tomatoes on a tray lined with baking paper. Season with salt and pepper. Bake with the Potato cakes, for 15 minutes. Combine the sour cream and herbs and set aside.
Preheat the pan to moderately hot before adding the lamb steaks. Keep the heat at moderately high. Cook steaks on one side until the first sign of moisture appears on the top. Turn and cook for a further 2-3 minutes for a medium doneness or until done to your preference. Turn once only.
Remove lamb steaks from heat, loosely cover with foil and rest steaks for 2 minutes before serving. Serve the lamb steaks topped with the tomatoes and a drizzle of the sour cream. Serve the Potato cakes on the side.
To make Potato cakes: place the spring onions, capers, rind and juice, egg and parsley in a large bowl. Just prior to cooking, grate the potato into another bowl. Using your hands, squeeze the liquid from the potato. Add the potato to spring onion mixture, mix well. Spoon 12 even-sized spoonfuls of the potato mixture onto a large baking paper lined tray. Flatten the potato cakes to about 7cm rounds. Brush with half the butter. Bake at 200ºC for 15 minutes. Turn each cake over, brush with remaining butter and bake a further 15 minutes until cooked and golden.