Lamb Cakes with Mango Chutney Potato Salad and Mint Raita

Steps

1. Bring a medium pot of salted water to the boil. Preheat BBQ hot plate to medium-high (if using). Prepare veggies and herbs. Cook potatoes in pot of boiling water for 12-15 minutes, until just tender. Drain and run under cold tap to cool slightly. Set aside to drain well.
2. While potatoes are cooking, mix all lamb cake ingredients together in a medium bowl. Using clean hands, scoop out lamb mix and roll into golf ball-sized patties, then flatten slightly until cakes are about 1cmthick. Set aside on a large plate or tray.
3. Heat a drizzle of oil in a large fry-pan on mediumhigh 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 to form a crust. Cover to rest for a few minutes.
4. While lamb cakes cook, prepare the rest of the meal. Dice tomato 1cm. Season and set aside in a small serving bowl. In a large bowl, combine mayonnaise, yoghurt, mango chutney, curry powder and onion (if using). Add cooked potatoes and spinach and gently toss to combine. Season to taste.
5. Grate cucumber and squeeze out any excess moisture. Place in a medium bowl, along with remaining yoghurt and mint and mix well. Season to taste.
6. To serve, divide mango chutney potato salad between plates. Top with lamb cakes, a dollop of mint raita and diced tomato. Serve any remaining mango chutney on the side (if desired).