This freezer-friendly Australian rissole recipe is great for batch cooking. One batch of these tender and juicy lamb rissoles will leave you with plenty of leftovers for later.
Prep 20 min, plus 15 min chillingCook 35 minServes 8Makes 20 rissoles
Ingredients
Method
Sweet potato and herb salad
1 large (600g) sweet potato, peeled and cut into 3-4cm chunks
1 red onion, cut into wedges
2 tsp Moroccan seasoning mix
3 tbsp olive oil
60g baby spinach leaves
1 cup coarsely chopped flat leaf parsley leaves
2 tbsp lemon juice
Lamb rissoles
1 onion, grated
2 cloves garlic, crushed
1 cup (160g) grated zucchini (approx. 1 large zucchini)
1kg organic lamb mince
1 tbsp ground cumin
⅓ cup (80ml) Rosella Organic Tomato Sauce
1 cup (100g) dried breadcrumbs
2 eggs
Salt and pepper to taste
2 tbsp olive oil
Grilled flatbread and extra tomato sauce to serve
Sweet potato and herb salad
Preheat oven to 220°C/200°C (fan-forced) and line a baking tray with baking paper
Combine sweet potato, red onion, seasoning and 1 tbsp of olive oil. Season with salt and pepper. Toss to coat and place onto prepared tray. Roast 30-35 minutes, turning them over halfway. Remove and set aside to cool
Combine roasted sweet potato and onion, baby spinach and parsley in a large salad bowl. Drizzle over combined lemon juice and remaining olive oil and season with salt and pepper
Lamb rissoles
Combine onion, garlic, zucchini, lamb mince, cumin, tomato sauce, breadcrumbs and eggs. Season with salt and pepper. Using clean hands, mix until all the ingredients are well combined
Use a ⅓ cup measure to shape into 20 rissoles. Cover and refrigerate for 15 minutes or until ready to cook
Heat oil in a non-stick frying pan over medium-low heat. Add rissoles in batches and cook 3-4 minutes each side until cooked through. Transfer to a tray and cover with foil to keep warm
Serve rissoles with sweet potato and herb salad and extra tomato sauce
