Make Monday-night cooking fun – get the kids to help you mix and roll these tasty rissoles, then eat them with soft flat bread.
Ingredients
- 500g lean lamb mince
- 1 zucchini, coarsely grated, excess moisture removed
- 1 brown onion, coarsely grated
- 1 garlic clove, crushed
- 2 tablespoons currants
- 2 teaspoons Moroccan Seasoning
- 1/4 cup fresh coriander leaves, chopped
- 1 egg, lightly whisked
- 2 tablespoons vegetable oil
- 2 Lebanese cucumbers, ends trimmed, thinly sliced diagonally
- 1 small red onion, halved, thinly sliced
- 2 tablespoons mint sauce
- 70g (1/4 cup) natural yoghurt
- 1/4 cup fresh coriander leaves, extra
- 4 pieces Lebanese bread
Method
- Step 1Place mince, zucchini, onion, garlic, currants, seasoning, coriander and egg in a large bowl. Season with salt and pepper. Use your hands to mix until well combined. Divide into 8 equal portions. Shape each portion into a patty.
- Step 2Heat the oil in a large non-stick frying pan over medium heat. Add half the patties and cook for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Repeat with the remaining patties, reheating the pan between batches.
- Step 3Meanwhile, combine the cucumber, onion, mint sauce, yoghurt and extra coriander in a bowl. Serve the rissoles with the cucumber salad and bread.
- Low carb
Nutrition
2791 kj
Energy
31g
Fat Total
9g
Saturated Fat
5g
Fibre
39g
Protein
139mg
Cholesterol
579.09mg
Sodium
14g
Carbs (sugar)
56g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: To remove excess moisture from the zucchini, use your hands to squeeze the grated zucchini over a bowl. Serving tip: For a different way to serve, divide rissoles and salad among the Lebanese bread and roll up to enclose.
- Author: Heidi Flett
- Image credit: Steve Brown
- Publication: Australian Good Taste
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