Dry fry the pine nuts to toast them and set them aside to cool.
Meanwhile, put the rest of the lamb cake ingredients in a large bowl and mix well. Chop the pine nuts and add these, too. Using wet hands, shape the mixture into 4 evenly-sized patties.
Heat a griddle pan while you make the salsa verde. Put all the salsa ingredients, except the avocado, into a mini blender and whiz briefly. The consistency should be slightly coarse, not smooth. Gently stir in the chopped avocado afterwards and adjust seasoning to taste.
Cook the lamb cakes for 6 to 8 minutes on each side, until slightly charred and firm. Serve with the salsa verde and a green salad.