Crunchy Rosti Coated Lamb Patties

• 1 shallot, roughly chopped
• 2 garlic cloves, roughly chopped
• 2 tablespoons chopped of fresh mint
• 500 g ground lamb
• 12 teaspoon dried rosemary
• 200 g feta, roughly chopped
• 2 tablespoons flour, seasoned with salt and pepper
• 1 large egg, beaten with 1 Tbs cold water
• 1 large floury potato, about 200g
• vegetable oil, for shallow frying
• salt & freshly ground black pepper

1. Place the shallot, garlic and mint in the food processor and whizz until finely chopped.
2. Add the lamb, rosemary and some salt and pepper and whizz again until the mince is fine and well mixed.
3. Add the feta and pulse 2-3 times until the feta is roughly mixed into the mince but isn't finely chopped.
4. Shape the mixture into 8 even sized cakes.
5. Dust the cakes in seasoned flour then roll in the beaten egg.
6. Coarsely grate the potato on to a large plate, then roll the patties until lightly coated in potato.
7. Heat 1 cm of oil in a large non-stick frying pan and cook the patties in batches for 5 minutes on each side until crisp and golden brown and cooked through, though still a little pink in the centre.
8. Serve hot.

shallot, garlic, mint, rosemary, feta, flour, egg, floury potato, vegetable oil, salt

Taken from www.food.com/recipe/crunchy-rosti-coated-lamb-patties-115813 (may not work)