Recipes:
Spring Lamb Brunch

Preparation Time: 20 mins
Cooking Time: 5 - 45 mins
Serves: 4

Ingredients:

225g lean, minced Three Dales lamb
1kg potatoes
450g green cabbage
1 onion
30ml tomato ketchup

5ml Worcestershire sauce
1 egg
25g plain flour
15ml oil

Instructions:

1. Place the potatoes, peeled and cut into chunks, in a large pan, cover with water and cook covered for 10 minutes.  Add the cabbage, chopped, and cook for a further 10 minutes until the vegetables are tender.

2. In a non-stick frying pan dry fry the lean minced lamb with 1 onion, peeled and finely chopped, until the mince is browned, stir in tomato ketchup, Worcestershire sauce.  Drain the potatoes and cabbage thoroughly. Mash with a potato masher and then transfer to a bowl.  Add the cooked mince to the mixture together with seasoning, 1 egg, beaten, and 25g (1oz) flour, mix thoroughly. 

3. Heat the oil in a large non-stick frying pan, make into individual cakes by dividing the mixture into 8 and using floured hands, shape into patties. Cook in batches over a medium heat for 3-4 minutes each side.
   OR
   Press the mixture into the frying pan. Cook over a medium heat for 5-10 minutes until golden in colour then invert gently onto a baking sheet and slide carefully back into the pan. Cook for a further 5-10 minutes until golden brown.

   Cut into wedges and serve topped with a poached or fried egg, and wilted spinach.