Greek Lamb & Potato Patties

This one’s all about the crispy potato-cheese crust on top of a well-spiced lamb patty. It’s a quick weeknight dinner that still feels like you made an effort, especially once it’s loaded up with tzatziki and fresh toppings.

Serves 3

Prep Time 15

Cook Time 20 minutes

Looking for more Greek-inspired dinners? Try my Mediterranean Lamb Smash Tacos or my Greek Meatballs with Feta Fries & Greek Salad, or whip up a batch of Tzatziki from scratch to go with it.

Jump to Recipe Jump to Video

Helpful Tips

Storage

Store leftover patties in an airtight container in the fridge for up to 3 days.
Keep toppings (tzatziki, tomatoes, cucumber, onion, feta) separate from the patties if meal prepping, and add fresh before serving.
Reheat patties in the oven at 180°C for 8–10 minutes, or in an air fryer at 180°C for 5–6 minutes, until warmed through. Avoid microwaving, as it will make the potato topping soggy.
Not suitable for freezing once assembled with fresh toppings — the potato layer loses its texture on thawing.

Substitutions

Lamb mince → beef or chicken mince: works well with the same spice blend for a lighter option.
Tzatziki → hummus or a garlic yoghurt sauce: if you want a different flavour direction.
Feta → goat’s cheese or marinated Persian feta: for a creamier finish.

Serving Suggestions

Serve with warm pita or flatbread on the side to round out the meal, or add a simple side of Greek salad or roasted vegetables for extra veg.

Keep screen on

Ingredients Directions

Serving Scaler

Serves 3 1x 2x 3x

Ingredients

For the patties:

500g lamb mince
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
½ tsp garlic powder
½ tsp smoked paprika
1 tsp salt
½ tsp black pepper
2 medium white potatoes (approx. 300g), thinly sliced on a mandolin
80g cheese, shredded (¾ cup) (mozzarella/parmesan blend for good browning)
extra salt and pepper, for the potato layer

For the toppings:

200g tzatziki
150g cherry tomatoes, halved
½ Lebanese cucumber, thinly sliced
¼ red onion, thinly sliced
100g feta, crumbled (⅔ cup)

Directions

Preheat the oven to 200°C fan-forced. Line a baking tray with baking paper.
Combine the lamb mince with the cumin, coriander, oregano, garlic powder, smoked paprika, cinnamon, salt and pepper in a large bowl, mixing just until combined.
Divide the mixture into 5 equal portions and shape into balls, then flatten each into a round patty about 9cm across and 1cm thick (make the lamb patty thin so it cooks through!). Place on the prepared tray.
Arrange the potato slices over each patty in a ring, with one slice in the centre.
Season the potato layer with salt and pepper.
Scatter the cheese evenly over the potato on each patty.
Bake for 20 minutes, or until the cheese is deeply golden and crispy and the potato is tender. The patties should reach an internal temperature of 75°C, or the juices should run clear with no pink remaining.
Carefully flip each patty so the lamb side faces up and the potato-cheese crust sits underneath.
Top with tzatziki, cucumber, cherry tomatoes and red onion, then finish with the feta and fresh mint or dill if using.

Print Recipe

Nutritional Information

( per serving, based on 3 )

Nutrient	Amount
Calories	650 kcal
Protein	50 g
Carbohydrates	20 g
Fat	42 g
Fibre	3 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.