Minted Lamb Rissoles

600 g lamb mince

1 red onion, finely chopped

1 carrot, grated

⅓ cup fresh breadcrumbs

⅓ cup chopped mint

½ tsp ground cumin

75 g greek feta, crumbled

salt & cracked black pepper

tzatziki, to serve

pita bread, to serve

greek-style salad, to serve

Place the lamb mince in a large bowl with the onion, breadcrumbs, mint, cumin, feta and a generous pinch of salt and pepper. Using your hands mix until fully combined then divide the mixture into 8 portions. Roll each portion into a ball and flatten slightly. Place on a tray, cover and refrigerate for 15 minutes.

Heat a large frying pan or grill over medium heat, brushing with a little oil. Cook the rissoles (in batches if necessary) for 3-4 minutes each side until cooked through. Remove and drain on paper towel.

Serve rissoles with tzatziki, warm pita bread and a Greek-style salad.

NOTE - Try rolling the rissole mixture into smaller meatballs for a great party snack, serve with tomato relish or spicy sauce. Makes approximately 24.

Print Options:

Minted Lamb Rissoles