Lamb cakes with sheep's cheese crust

Ingredients for 4 servings:

• 300 g lamb, cooked
• 1 pretzel(s)
• 1 onion(s)
• 1 garlic clove(s)
• 1 egg(s)
• ½ tsp smoked paprika powder
• 1 tsp mustard, medium hot
• salt and pepper
• Clarified butter
• 100 g sheep’s cheese
• 6 tbsp cream, liquid
• 4 tbsp breadcrumbs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Cut the cooked meat into very small cubes or put it through a meat grinder. Soften the pretzel in a little water and then squeeze out the excess liquid. Peel the onion and garlic. Finely dice the onion and grate the garlic. Heat a little clarified butter in a pan and lightly fry the diced onion. Mix the meat with the pretzel, onion, garlic, and spices. If the dough is too thin, add a little breadcrumbs until you have a pliable dough. Form eight dumplings from the dough, flatten them, and fry them in hot clarified butter. For the crust, crumble the feta cheese, then stir in the cream and breadcrumbs. Place the meatballs in a baking dish and spread the crumb mixture evenly on top. Bake in a preheated oven at 180°C (top/bottom heat) until the cheese slowly begins to brown.