Recipe

Rissoles with spinach salad

Feb 27, 2013 1:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Rissoles with spinach salad
  • 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

Rissoles with spinach salad
  • 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.

Notes

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.

The Latest from Food To Love