John Myers
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Lamb Cakes with White Beans and Western Potatoes
The perfect lamb cakes with white beans and western potatoes recipe with a picture and simple step-by-step instructions.
For the lamb meatballs
- 500 g Minced lamb
- 1 Onion
- 1 Egg
- 2 el Bread flour
- 2 Garlic cloves
- Salt
- Pepper
- Hot paprika powder
- Dried thyme
- 50 g Sheep cheese
For the white bean
- 1 Can White beans
- 1 Can Pizza tomatoes
- 1 Onion
- 1 Chilli pepper
- Salt
- Pepper
- Oil
For the western potatoes
- 500 g Potatoes
- 3 El Olive oil
- Salt
- Pepper
- Hot paprika powder
- For the lamb meatballs, peel the onion and the garlic cloves and finely dice them, add the egg, breadcrumbs and the spices, knead well, cut the sheep’s cheese into cubes, shape the minced meatballs into each one, press a cube of sheep’s cheese and put them in the oil of Fry brown on all sides.
- For the white beans, peel and dice the onion and fry it in the oil until translucent, add the chilli pepper to the onion very finely, add the beans and the pizza tomatoes, season with salt and pepper and heat briefly.
- For the western potatoes, peel the potatoes and cut them into wedges in a bowl, mix well with the olive oil, salt, pepper and paprika and cook on a baking sheet lined with baking paper for approx. 45 minutes at 220 ° C, occasionally turning.
- Serve the lamb meatballs with the beans and western potatoes, and I also served a tzaziki [see my cookbook].
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