Mini Lamb Cakes with Garlic Herb Potato Frosting

Name: Mini Lamb Cakes with Garlic Herb Potato Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Breadcrumbs; 1/2 cups Greek Yogurt; 1 whole Egg; 1/2 teaspoons Minced Garlic; 1/2 teaspoons Dried Minced Onion; 1 teaspoon Coriander; 1/2 teaspoons Salt; 1/4 teaspoons Crushed Red Pepper; 1/4 teaspoons Dried Parsley; 1/4 teaspoons Dried Tarragon; 1/4 teaspoons Dried Thyme; 1/2 teaspoons Tomato Paste; 1/4 cups Pine Nuts, Toasted; 1- 1/2 pound Ground Lamb; 4 whole Yukon Gold Potatoes; 1/2 sticks Salted Butter; 1 Tablespoon Heavy Cream; 1/2 teaspoons Salt; 1/4 teaspoons Dried Tarragon; 1/4 teaspoons Dried Parsley; 1 Tablespoon Minced Garlic; 1 sprig Rosemary, Coarsely Chopped For Garnish

Servings: persons

1/2 cups Breadcrumbs
1/2 cups Greek Yogurt
1 whole Egg
1/2 teaspoons Minced Garlic
1/2 teaspoons Dried Minced Onion
1 teaspoon Coriander
1/2 teaspoons Salt
1/4 teaspoons Crushed Red Pepper
1/4 teaspoons Dried Parsley
1/4 teaspoons Dried Tarragon
1/4 teaspoons Dried Thyme
1/2 teaspoons Tomato Paste
1/4 cups Pine Nuts, Toasted
1- 1/2 pound Ground Lamb
4 whole Yukon Gold Potatoes
1/2 sticks Salted Butter
1 Tablespoon Heavy Cream
1/2 teaspoons Salt
1/4 teaspoons Dried Tarragon
1/4 teaspoons Dried Parsley
1 Tablespoon Minced Garlic
1 sprig Rosemary, Coarsely Chopped For Garnish

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.
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Add in the lamb and gently kneed it into the rest of the mixture.
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3.
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Using a 1/4 cup measure, pack the meat mixture into it and form 12 little cakes.
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Then transfer them to the prepared muffin pan.
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Bake them for 30 minutes.
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4.
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While they are baking, make the mashed potatoes.
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Peel and cube the potatoes and boil them until completely tender, about 20 minutes.
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Drain them and return them to the pot they boiled in.
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Mash them thoroughly.
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5.
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In a microwave safe bowl, combine the butter and heavy cream and microwave for 30 seconds.
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Pour over the mashed potatoes, then add in the salt, tarragon, parsley and garlic.
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Stir it all together until you have creamy, fluffy mashed potatoes.
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6.
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Let the cakes rest and cool for 5 minutes, then blot them with paper towels.
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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.
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7.
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Serve and enjoy!

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/2 cups Breadcrumbs, 1/2 cups Greek Yogurt, 1 whole Egg, 1/2 teaspoons Minced Garlic, and more.

Yes, Mini Lamb Cakes with Garlic Herb Potato Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!