Lamb Rissoles With Vegie Couscous

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READY IN: 30mins
Recipe by ImPat

A good mid week recipe from recipe+ NOTES - try coriander instead of parsley. No antipasto mix - use chopped marinated eggplant and sun-dried tomatoes.

Ingredients Nutrition

Directions

  1. Place onion, mince, garlic, mint, parsley, coriander and egg in a large bowl and using hands mix until combined and season with salt and pepper.
  2. Using a 1/4 cup of mixture at a time and shape into 12 rissoles and place on a plate.
  3. Heat oil in a large frying pan over moderate heat and cook rissoles for 7 to 8 minutes or until browned both sides and cooked.
  4. Meanwhile place couscous in a heatproof bowl and stir in 1 cup boiling water and then cover with plastic food wrap and set aside for 5 minutes or until liquid is absorbed and then using a fork fluff and separate grains and then add antipasto and rocket.
  5. Serve couscous and rissoles and yogurt.

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