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Lamb Sausage Patties with Fresh Mint, Feta, and Garlic

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These homemade lamb sausage patties offer a sophisticated twist on a classic savoury breakfast or brunch staple. By stuffing high-quality lamb mince with a vibrant mixture of salty feta cheese and fragrant fresh mint, you create a wonderful contrast of flavours that feels both indulgent and light. The addition of garlic provides a mellow warmth that complements the richness of the shoulder mince beautifully, ensuring every bite is seasoned to perfection.

As a diabetes-friendly option, these patties are naturally low in carbohydrates and high in protein, making them an excellent choice for those monitoring their blood sugar levels. They are remarkably versatile and can be served alongside a fresh Greek salad for a healthy lunch or paired with poached eggs for a nutritious start to the day. These can even be prepared a day in advance for effortless weekday meals.

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Ingredients for Lamb Sausage Patties with Fresh Mint, Feta, and Garlic

  • 675g lamb mince shoulder

  • 2 large garlic cloves, pressed

  • 1 1/2 teaspoons coarse kosher salt

  • 40g crumbled feta cheese

  • 1 tablespoon finely chopped fresh mint

  • 1 tablespoon extra-virgin olive oil

How to make Lamb Sausage Patties with Fresh Mint, Feta, and Garlic

Place lamb in large bowl. Sprinkle garlic and salt over. Gently toss lamb to blend. Combine feta and mint in small bowl.

Divide lamb into 12 equal mounds. Using damp hands, shape each into ball. Working with 1 ball at a time, poke thumb into centre to make hole. Press 1 teaspoon feta-mint filling into hole. Pinch hole closed, then press ball between palms to flatten into 3/4-inch-thick disk. Repeat with remaining lamb and feta-mint filling. DO AHEAD: Can be made 1 day ahead. Transfer to baking sheet. Cover and refrigerate.

Preheat oven to 121°C. Heat olive oil in heavy large skillet over medium heat. Working in 2 batches, cook lamb sausages until browned on both sides and cooked to desired doneness, about 3 minutes per side for medium. Transfer sausages to rimmed baking sheet and place in oven to keep warm. Serve hot.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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