Lamb Cakes with Potato Salad and Mango Chutney

Lamb Cakes with Potato Salad and Mango Chutney

Ready in 40 minutes Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, April 21, 2019.


Potato Salad

  • 800g baby roasting potatoes
  • 2 Tbsp yoghurt
  • 1 Tbsp mayonnaise
  • 2 Tbsp mango chutney
  • ½ tsp lamb spices
  • 1 pack baby spinach

Lamb Cakes

  • ½ brown onion
  • 1 carrot
  • 1 pack lamb mince
  • Remaining lamb spices
  • ¼ cup GF flour

Cucumber Yoghurt

  • 1 Lebanese cucumber
  • Remaining yoghurt

To Serve

  • 1 tomato
  • Remaining mango chutney

Have Handy

  • oil
  • pepper
  • salt
  • vinegar


  1. Cook potatoes Preheat BBQ hot plate to medium-high (if using). Dice potatoes 3cm. Add to a pot with a pinch of salt and cover with hot tap water. Cook on high heat for 20-25 minutes with the lid on, until tender. Drain and run under cold tap to cool slightly. Set aside to drain well.
  2. Prep lamb cakes Finely dice onion and grate carrot. Mix all lamb cake ingredients together in a bowl with ½ tsp salt. Using clean hands, scoop out lamb mix and roll into golf ball-sized balls, then flatten slightly so cakes are about 1cm thick.
  3. Cook lamb cakes Heat a drizzle of oil in a fry-pan on medium-high heat. Cook cakes, in batches, for 4-6 minutes each side, until golden and cooked through. Use a fish slice to press down on the cakes while cooking. Cover to rest for a few minutes. Alternatively, cook on the BBQ.
  4. Prep rest of meal Dice tomato 1cm. Season and set aside. In a bowl, mix together yoghurt, mayonnaise and first measure of mango chutney. Add cooked potatoes, first measure of lamb spices and spinach and gently toss to combine. Season to taste.
  5. Prep cucumber yoghurt Grate cucumber and squeeze out any excess moisture. Place in a bowl, along with remaining yoghurt and mix well. Season to taste.
  6. Serve potato salad and lamb cakes with tomato, yoghurt and remaining chutney.

Nutritional Information

Energy 2161 kj
516 kcal
Protein 35.1g
Carbohydrate 46.7g
Fat 19.9g