Name: Rissoles with spinach salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 500 gram lamb mince; 1/2 cup packaged dried breadcrumbs; 1/3 cup finely chopped flat-leaf parsley; 1 tablespoon greek seasoning; 1 egg, lightly whisked; 1 teaspoon vegetable or olive oil; 1/2 cup greek-style natural yogurt; 1 teaspoon finely grated lemon zest; 1 1/2 tablespoon lemon juice; 100 gram baby spinach leaves; 1 red capsicum, thinly sliced; 400 gram can chickpeas, rinsed

Rissoles with spinach salad

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

500 gram lamb mince

1/2 cup packaged dried breadcrumbs

1/3 cup finely chopped flat-leaf parsley

1 tablespoon greek seasoning

1 egg, lightly whisked

1 teaspoon vegetable or olive oil

1/2 cup greek-style natural yogurt

1 teaspoon finely grated lemon zest

1 1/2 tablespoon lemon juice

100 gram baby spinach leaves

1 red capsicum, thinly sliced

400 gram can chickpeas, rinsed

Method

1.Combine mince, breadcrumbs, parsley, seasoning and egg in a bowl. Season. Shape mixture into 8 rissoles.

2.Heat oil in a frying pan over moderate heat. Add rissoles; cook for 4 minutes each side or until browned and cooked.

3.Place yoghurt, zest and juice in a bowl; stir to combine. Season. Place spinach, capsicum arid chickpeas in a bowl; toss to combine. Divide salad among serving plates. Top with rissoles. Serve drizzled with yoghurt.

Make ahead: Prepare rissoles a day ahead. Cover, then refrigerate. Use chicken, beef or pork mince. Add pitted kalamata olives to salad. Try Tuscan seasoning instead.
Note

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Ingredients

Method

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