Prep: 20 min, plus 15 min chilling
Cook: 35 min
Makes: 20 rissoles
Serves: 8
Difficulty: Cuisine: Saved: | 183 | Recipe by: Rosella |
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Lamb Rissoles with Sweet Potato Salad
Ingredients:
Sweet potato and herb salad
Lamb rissoles
Method:
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
Tips & Hints:
- For best results, refrigerate rissoles for 15-30 minutes before cooking.
- This recipe is ideal for batch cooking as it makes 20 rissoles. Portion into serving sizes appropriate for your family. Layer rissoles between sheets of baking paper inside a container. Seal and label. Freeze for up to 2 months. Defrost rissoles in the fridge overnight. Pat off any excess juices with paper towel and pan fry as per recipe.
- Store cooked rissoles in a sealed container in the refrigerator for up to 2 days. Reheat in the microwave or over low heat in a frying pan.
- Use these rissoles as burger patties for your next BBQ or serve inside pita breads with hummus and tabouli.
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