There’s something deeply satisfying about a plate that combines **comforting richness** with **fresh, vibrant greens**. This recipe brings together savory lamb, fragrant herbs, and a hearty lentil and kale salad that feels wholesome and indulgent all at once.

Whether you’re cooking a quick weeknight dinner or planning a nourishing meal to impress, these herbed lamb patties are sure to win over any crowd. The warm lentil and kale base adds a rustic touch and balances the dish beautifully.

Ready to elevate your dinner table? Let’s get cooking!

Ingredients

• 300g lamb mince
• 100g Puy lentils, dry
• 150g kale, chopped
• 1 small red onion
• 2 cloves garlic
• 15g fresh mint
• 15g fresh parsley
• 30ml olive oil
• 1 lemon
• Salt to taste
• Black pepper to taste

Instructions

1. Rinse the lentils, place them in a small saucepan with 500ml of water. Bring to a boil, then reduce heat and simmer for 20–25 minutes until tender but not mushy. Drain any excess water.
2. While the lentils cook, finely chop the mint, parsley, and one clove of garlic. In a medium bowl, combine the lamb mince, chopped herbs, garlic, salt, and pepper. Mix gently and form into 6 small patties.
3. Heat 15ml of olive oil in a non-stick frying pan over medium-high heat. Cook the patties for 3–4 minutes per side until golden brown and cooked through. Set aside.
4. In a separate large pan or pot, heat the remaining 15ml of olive oil over medium heat. Finely slice the red onion and the second garlic clove, then sauté for 3–4 minutes until softened.
5. Add the chopped kale to the pan with the onions. Cook, stirring occasionally, for 4–5 minutes until the kale has wilted and become tender.
6. Stir the cooked, drained lentils into the pan with the kale and onion. Squeeze in the juice of half the lemon, season with a pinch of salt and pepper, and mix everything together.
7. To serve, divide the warm lentil and kale salad between two plates and top with the herbed lamb patties.

Tips & Substitutions

• Make it leaner: Substitute half the lamb with lean ground turkey or chicken for a lighter option.
• Go veggie: Replace the lamb with grilled halloumi or roasted chickpeas for a delicious vegetarian twist.
• Add a pop of flavor: Sprinkle crumbled feta or a drizzle of tahini over the salad before serving.

Nutrition

Calories: 1490 kcal (serves 2)

• Fat: 88g
• Carbohydrates: 74g
• Fiber: 19g
• Protein: 102g