Snack · Middle Eastern · 10 min
Middle Eastern Spiced Lamb and Sweet Potato Kibbeh Bites
- Calories
- 240
- Protein
- 20g
- Carbs
- 28g
- Fat
- 5g
Ingredients
- 90.6 g Australian lamb, shoulder, lean only, raw
- 102.9 g Sweet potato, raw
- 15.8 g Onions, red, raw
- 4.0 ml Aged Balsamic Vinegar of Modena
- 4.0 g Fresh mint, chopped
- 4.0 g Serrano chile, minced
Method
- 01Steam the sweet potato chunks until fork-tender, about 12-15 minutes, then mash until smooth.
- 02Finely dice the lamb shoulder and pulse in a processor or hand-chop into a coarse paste. Sauté the lamb in a non-stick pan over medium-high heat with the minced red onion and serrano chile until browned and fragrant, about 5 minutes.
- 03Fold the cooked lamb mixture into the sweet potato mash. Season with a splash of aged balsamic vinegar and half the fresh mint.
- 04Form the mixture into small, oval-shaped patties resembling traditional kibbeh.
- 05Sear the patties in a lightly greased non-stick skillet over medium heat until a golden-brown crust forms on both sides, about 3-4 minutes per side.
- 06Serve warm, garnished with the remaining fresh mint for a bright, herbal lift.
Cook it with the whole plan around it
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