-
1
1.
-
2
Preheat oven to 350 degrees F and lightly grease a 12-well muffin pan.
-
3
2.
-
4
In a large bowl combine the bread crumbs, Greek yogurt, egg, garlic, onion, coriander, salt, red pepper, parsley, tarragon, thyme, tomato paste, and pine nuts.
-
5
Stir the mixture together thoroughly.
-
6
Add in the lamb and gently kneed it into the rest of the mixture.
-
7
3.
-
8
Using a 1/4 cup measure, pack the meat mixture into it and form 12 little cakes.
-
9
Then transfer them to the prepared muffin pan.
-
10
Bake them for 30 minutes.
-
11
4.
-
12
While they are baking, make the mashed potatoes.
-
13
Peel and cube the potatoes and boil them until completely tender, about 20 minutes.
-
14
Drain them and return them to the pot they boiled in.
-
15
Mash them thoroughly.
-
16
5.
-
17
In a microwave safe bowl, combine the butter and heavy cream and microwave for 30 seconds.
-
18
Pour over the mashed potatoes, then add in the salt, tarragon, parsley and garlic.
-
19
Stir it all together until you have creamy, fluffy mashed potatoes.
-
20
6.
-
21
Let the cakes rest and cool for 5 minutes, then blot them with paper towels.
-
22
Transfer them to a pretty platter.
-
23
Scoop a heaping tablespoon of mashed potatoes onto each lamb cake and then sprinkle the tops of each of them with coarsely chopped rosemary.
-
24
7.
-
25
Serve and enjoy!
