Lamb steaks with pea and broccoli potato cakes

These gluten-free potato cakes are a great way to use up a glut of potatoes. Serve with pink lamb and your favourite greens.


  • 3 x 200g baking potatoes
  • 140g broccoli, cut into small florets
  • 160g frozen peas
  • 2tbsp basil pesto
  • Cooking oil spray
  • 340g brussels sprouts
  • 4 x 125g lean lamb steaks
  • 2tbsp balsamic glaze


  1. Microwave the potatoes on high for 12–15 min until tender. Meanwhile, steam the broccoli and peas for 3–4 min.
  2. Scoop out the potato flesh and roughly mash in a bowl. Add the broccoli, peas and pesto and mix to combine. Form into 8 patties.
  3. Spray a non-stick pan with a little oil and heat to medium. Add the potato cakes and cook, turning once, until they’re browned on both sides. Remove from the pan and keep warm.
  4. Steam the sprouts for 8–10 min until tender. Meanwhile, spray the non-stick pan with more oil, then add the lamb steaks and cook to your liking (about 2 min on each side for medium-rare).
  5. Add the balsamic glaze and 2tbsp water to the pan. Bubble for a few sec, then transfer the meat to 4 plates with the potato cakes and sprouts, drizzled with the pan juices.

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