Ground lamb and potato “chops” with sambal oelek from Season: Big Flavors, Beautiful Food (page 175) by Nik Sharma

Ingredients

sambal oelek
potatoes
Show all ingredients...

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

bernalgirl on May 08, 2026

These are lovely little ground lamb-filled potato parcels The lamb filling is absolutely delicious, and the contrast with the potatoes is nice but we wanted more flavor in the potatoes— I’m glad I salted them while cooking at least! I used Yukon gold potatoes instead of russets, which addressed the challenge of getting the potatoes to hold together when shaped around the meat. I also baked at 425 with convection for 12 minutes rather than frying. Even increasing the potatoes by 1/2 I still had so much filling leftover so I made a sort of quick gravy with the remainder to serve on top.
Agaillard on October 28, 2022

And i wished i had read this too before LOL :) Yep not enough potatoes and too much lamb despite having less than required to begin with. I made with the suggested green chutney. Otherwise it helps to prep and shape the patties and refrigerate them the day before, save the egg and breadcrumbs coating
raybun on August 04, 2020

I wish I’d read SheilaS’s comment before making these, and increased the potatoes - I could easily have made another three 'chops' The left over lamb went well with scrambled eggs for lunch though. I used a 50/50 mix of panko & breadcrumbs, and will definitely make them again.
DKennedy on July 22, 2019

First recipe I am trying out of this book. I've made the meat mixture and the russet potatoes are cooling. Will use GF breadcrumbs. Plan on serving some for dinner, and freezing the rest for a potluck I am attending next week. Not sure how the potatoes will hold up, but plan on serving the potluck version with the suggested toppings including runny eggs. Reporting back to say these were delicious!!! Served with green chili sauce.
SheilaS on May 20, 2019

The seasonings make the meat mixture absolutely delicious. I did a quick comparison of baking and pan frying (per the recipe). Baking worked fine and I like the overall browning vs the pale sides that result from frying. I spritzed with olive oil and baked at 425 with convection for 12 minutes. I had some meat leftover so next time, I'll up the potatoes a bit. As the header notes suggest, I had leftovers for breakfast topped with eggs, Hot Green Chutney p 177 and the pickled Red Onions with Coriander p 274