A Greek makeover transforms the humble rissole into a lamb lover’s taste sensation.
Ingredients
- 500g lamb mince
- 2 green onions, chopped
- 1 tablespoon barbecue sauce
- 2 garlic cloves, crushed
- 1 egg, lightly beaten
- 3/4 cup dried panko breadcrumbs
- 100g Greek fetta cheese, crumbled
- 2 tablespoons chopped fresh basil leaves
- Olive oil, for shallow-frying
- 1/2 cup homemade tomato sauce
- 1 tablespoon brown sugar
- Salad leaves, to serve
- Cucumber, cut into ribbons, to serve
- Lemon wedges, to serve
Method
- Step 1Combine mince, onion, barbecue sauce, garlic, egg, 1/3 cup breadcrumbs, fetta and basil in a bowl. Season with salt and pepper. Shape mixture into 8 rissoles. Coat in remaining breadcrumbs. Transfer to a plate. Cover. Refrigerate for 30 minutes.
- Step 2Preheat oven to 180C/160C fan-forced. Pour enough oil into a large, deep-frying pan to come 5mm up side of pan. Heat over medium-high heat. Cook rissoles, in batches, for 4 to 5 minutes each side, or until browned all over. Transfer to a baking tray.
- Step 3Bake for 10 minutes or until cooked through. Meanwhile, place tomato sauce and sugar in a small saucepan over medium heat. Season with salt and pepper. Cook, stirring occasionally, for 10 minutes or until heated through. Serve rissoles with tomato chutney, salad and lemon wedges.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1703 kj
Energy
23.4g
Fat Total
8.7g
Saturated Fat
2.3g
Fibre
34.3g
Protein
139mg
Cholesterol
560mg
Sodium
13.9g
Carbs (total)
All nutrition values are per serve
Notes
Make your own breadcrumbs with a food processor instead of using dried panko.
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
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