Lamb Rissoles With Vegie Couscous
At a Glance
- Prep
- 20 minutes
- Cook
- 10 minutes
- Total
- 30 minutes
- Servings
- 4 serving(s)
Categories
- Main Course
- Pan-fried
- Easy
- Lamb/Sheep
Allergens
- Egg
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
A good mid week recipe from recipe+ NOTES - try coriander instead of parsley. No antipasto mix - use chopped marinated eggplant and sun-dried tomatoes.
Hands-Free Mode Off
Equipment
Large bowl, Plate, Large frying pan, Heatproof bowl, Plastic food wrap, Fork
Ingredients
- 1 red onion (small finely chopped)
- 700 g lamb mince
- 2 garlic cloves (minced)
- 1/2 cup mint (finely chopped)
- 1/2 cup parsley (flat leaf parsley finely chopped)
- 3 teaspoons ground coriander
- 1 egg (lightly beaten)
- 1 cup couscous
- 1 cup water (boiling)
- 280 g pesto sauce (antipasto jar char-grilled mix drained chopped specified)
- 60 g baby rocket (leaves)
- 3/4 cup yogurt (natural to serve)
Instructions
Place onion, mince, garlic, mint, parsley, coriander and egg in a large bowl and using hands mix until combined and season with salt and pepper.
Using a 1/4 cup of mixture at a time and shape into 12 rissoles and place on a plate.
Heat oil in a large frying pan over moderate heat and cook rissoles for 7 to 8 minutes or until browned both sides and cooked.
Meanwhile place couscous in a heatproof bowl and stir in 1 cup boiling water and then cover with plastic food wrap and set aside for 5 minutes or until liquid is absorbed and then using a fork fluff and separate grains and then add antipasto and rocket.
Serve couscous and rissoles and yogurt.
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