Welsh Lamb Patties
Put the mince into a frying pan and cook over a high heat until browned, approximately 6 minutes
Add the leek and onion and cook for a further 4 minutes.
Take off the heat and allow to cool down and go cold.
Place the mashed potato in a large bowl, mix in the sweetcorn, herbs, mint jelly and pepper. Add the mince mixture and the flour. Mix together and slowly add the egg - you might not need all of the egg as you want the mixture to be firm enough to shape.
Place a little flour onto your worktop and on your hands. Divide the mixture into 8 and shape into patty shapes (like fishcakes).
To cook - heat the oil in a frying pan and cook gently, turn over once and cook until both sides are brown and until the inside of the patties are piping hot.
1 kg of potatoes, peeled and cut into chunks, boiled and mashed (leave to cool down thoroughly), or use leftover mashed potato which has been kept in the fridge overnight.
300g lean minced Welsh Lamb
1 leek, chopped into small pieces
1 onion, peeled and chopped into small pieces
1 small tin of sweetcorn, drained
15ml mint jelly
15ml fresh mint, chopped or 5ml dried mint
2.5ml ground black pepper
25g plain flour, plus extra for shaping
1 small egg, lightly beaten
15ml oil for frying