Lamb Patties with Tomato Salad

Knead the ground lamb with salt, pepper, and potato starch until well combined, then mix in the water, dried thyme, and finely chopped onion.

Shape the mixture into 8 large, flat patties. Use a knife to score a crosshatch pattern on the surface of each one, then season lightly with a little salt and pepper.

Fry the patties in a hot pan with margarine for a couple of minutes on each side until they get a nice colour. Turn the heat down and cook on low for another 2–3 minutes until cooked through.

Halve the cherry tomatoes and slice the red onion, toss with the rocket, then drizzle over the olive oil and season with ground pepper.