Lamb Rissoles with Sweet Potato Salad
Prep:  20 min, plus 15 min chilling
Cook:  35 min
Makes:  20 rissoles
Serves:  8
Average: 4.4 (43 votes)
Difficulty:
Cuisine:
Saved:
Australian
186
Recipe by: Rosella
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.
Credit: Whisk Media Group
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Lamb Rissoles with Sweet Potato Salad
Ingredients:
Sweet potato and herb salad
Lamb rissoles
Method:
Sweet potato and herb salad
  1. Preheat oven to 220°C/200°C (fan-forced) and line a baking tray with baking paper
  2. 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
  3. 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
  1. 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
  2. Use a ⅓ cup measure to shape into 20 rissoles. Cover and refrigerate for 15 minutes or until ready to cook
  3. 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
  4. 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.
Rosella Organic Tomato Sauce
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