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Lamb rissoles with herb and pine nut salad

  • 0:30 Prep
  • 0:25 Cook
  • 4 Servings


  • 125ml (1/2 cup) olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 2 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • 600g minced lamb
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped basil leaves
  • 50g (1/2 cup) dried breadcrumbs
  • 1 lemon, zested
  • 1 egg
  • Grilled pita bread (optional), to serve

Herb & pine nut salad

  • 1 lemon, juiced
  • 60ml (1/4 cup) olive oil
  • 1 teaspoon sweet paprika
  • 40g baby spinach
  • 1 cup loosely packed basil leaves
  • 1/2 cup loosely packed flat-leaf parsley
  • 1 red onion, thinly sliced into rings
  • 80g (1/2 cup) pine nuts, roasted


  • 1
    Preheat 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.
  • 2
    Place 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.
  • 3
    Line 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.
  • 4
    Meanwhile, 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.
  • 5
    Divide salad and rissoles among plates. Drizzle with remaining dressing. Serve with pita bread, if using.

Source: taste.com.au


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