Ingredients
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125ml (1/2 cup) olive oil
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1 onion, finely chopped
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1 clove garlic, crushed
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2 teaspoons ground cumin
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2 teaspoons sweet paprika
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600g minced lamb
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2 tablespoons finely chopped flat-leaf parsley
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2 tablespoons finely chopped basil leaves
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50g (1/2 cup) dried breadcrumbs
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1 lemon, zested
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1 egg
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Grilled pita bread (optional), to serve
Herb & pine nut salad
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1 lemon, juiced
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60ml (1/4 cup) olive oil
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1 teaspoon sweet paprika
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40g baby spinach
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1 cup loosely packed basil leaves
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1/2 cup loosely packed flat-leaf parsley
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1 red onion, thinly sliced into rings
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80g (1/2 cup) pine nuts, roasted
Method
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1Preheat oven to 200C. To make rissoles, heat 2 tablespoons oil in a small frying pan over high heat. Add onion, garlic, cumin and paprika, and cook, stirring, for 5 minutes or until soft. Cool slightly.
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2Place onion mixture in a large bowl with mince, herbs, breadcrumbs, zest and egg. Season with salt and pepper. Using your hands, combine well, then shape lamb mixture into 8 x 7cm patties.
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3Line a large oven tray with baking paper. Heat 2 tablespoons oil in a large frying pan over medium–high heat. Cook half the rissoles for 30 seconds each side or until browned, then transfer to oven tray. Repeat with remaining 2 tablespoons oil and rissoles. Transfer tray to oven and cook for 12 minutes or until rissoles are cooked through.
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4Meanwhile, to make salad, whisk lemon juice, oil and paprika in a small bowl. Place spinach, basil, parsley, onion, pine nuts and three-quarters of the dressing in a large bowl. Gently toss to combine.
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5Divide salad and rissoles among plates. Drizzle with remaining dressing. Serve with pita bread, if using.
Source: taste.com.au
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