Lamb Steak with Pea & Broccoli Cakes

4 potatoes, peeled & chopped
1 cup broccoli, cut in small pieces
½ cup frozen peas
2 tbsp basil pesto
rice bran oil for frying
4 lamb steaks
1 tsp SIDS CRAZY SALT
3 cups Brussels sprouts, halved
90 ml SIDS RASPBERRY VINEGAR

In a small pot, simmer SIDS RASPBERRY VINEGAR until reduced to a glaze. Sprinkle lamb with SIDS CRAZY SALT.
Microwave potatoes on HIGH for 7-8 minutes until tender, then roughly mash. Microwave broccoli and peas on HIGH for 2 minutes. Add potatoes and pesto then mix together and shape into 8 patties.
Cook potato cakes, turning once, until brown then remove from pan and keep warm.
Increase heat and re-oil the pan. Cook the lamb, turning every 15 seconds or so, for 4 minutes then allow to rest.
Meanwhile, microwave brussels sprouts for 2-3 minutes. Transfer to the frypan and, with a little oil and a shake of SIDS CRAZY SALT, stir-fry for 2-3 minutes until slightly brown.
Serve steaks with potato cakes and sprouts, drizzled with SIDS RASPBERRY VINEGAR glaze. (reheat glaze if necessary)